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Chicken with Cucumbers

Total Time

Prep: 25 min. Cook: 50 min.

Makes

4-6 servings

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

Ingredients

  • 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 sour cream

Directions

  1. 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.
  2. 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.
  3. Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

Nutrition Facts

1 each: 442 calories, 28g fat (10g saturated fat), 129mg cholesterol, 531mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 35g protein.

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