Prep 15 mins
Cook 25 mins
For centuries the Europeans have cooked with cucumbers, this sauce is great with chicken and I serve it with new boiled potatoes, if I can find fingerlings in the grocery store, I'm happy as they are lovely cooked whole. I serve it with dark Danish ryebread.
- 1 1⁄2 lbs skinless chicken pieces
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 1⁄2 cups cucumbers, diced and seeded
- 1⁄2 onion, minced
- 1 tablespoon tarragon vinegar
- 1⁄4 cup whipping cream
- 2 tablespoons chives, fresh chopped or 2 tablespoons green onions or 2 tablespoons parsley
- 1 tablespoon horseradish, prepared
- Season the chicken with pepper and all but a pinch of the salt. In a skillet, melt the butter over medium-high heat; cook chicken, partially covered and turning once, for 15 to 18 minutes or until juices run clear when chicken is pierced. Transfer to a serving plate; keep warm.
- Drain off all but 1 tablespoons fat from the pan. Add cucumber and onion; cook over medium heat, stirring often, for 5 minutes or until softened.
- Add vinegar and remaining salt; cook until evaporated. Add cream; simmer for 1 more minute. Stir in chives and horseradish; spoon over chiken.