Title: Chicken with Cucumbers
Categories: Chicken Vegetable
Yield: 4 Servings
| 4 | lb | Chicken, broiler/fryer; cut up |
| 2 | tb | Cooking oil |
| 1/4 | lb | Mushrooms, fresh; sliced |
| 1 | cl | Garlic; minced |
| 3 | tb | Flour |
| 1 3/4 | c | ;water |
| 1 | tb | Bouilion granules, chicken |
| 2 | lg | Cucumbers |
| 8 | oz | Cream, sour |
In a large skillet over medium heat, brown chicken in oil. Remove chicken;
set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir
in flour until mushrooms are coated. Gradually add water and bouilion; cook
and stir over medium heat until bubbly. Return chicken to 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 inch 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.