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Chicken with Cucumbers

 Chicken with Cucumbers
Although most often eaten raw, cucumber can also be enjoyed cooked in recipes like this. This interesting chicken dish has an irresistible fresh flavor.—Angela Avedon, Mooresville, North Carolina
4-6 ServingsPrep: 25 min. Cook: 50 min.


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 tablespoons canola oil
  • 1/4 pound fresh mushrooms, sliced
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1-3/4 cups water
  • 1 tablespoon chicken bouillon granules
  • 2 large cucumbers
  • 1 cup (8 ounces) sour cream


  • In a large skillet over medium heat, brown chicken in oil. Remove
  • chicken and set aside. To drippings, add mushrooms and garlic; saute
  • 2 minutes. Stir in flour until mushrooms are coated. Gradually add
  • water and bouillon; cook and stir over medium heat until bubbly.
  • Return chicken to the skillet; bring to a boil. Reduce heat; cover
  • and simmer for 30 minutes, stirring occasionally. Meanwhile, slice
  • one cucumber into thin slices; set aside. Peel remaining cucumber;
  • slice in half lengthwise and remove seeds. Cut into 1-in. chunks.
  • Add to skillet and simmer for 20 minutes or until chicken juices run
  • clear.
  • Stir sour cream into sauce; heat through but do not boil. Garnish
  • with reserved cucumber slices. Yield: 4-6 servings.

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Chicken with Cucumbers (continued)

Nutritional Facts: 1 serving (1 each) equals 442 calories, 28 g fat (10 g saturated fat), 129 mg cholesterol, 531 mg sodium, 8 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.