Serve with: Boiled potatoes, beet salad and slices of buttered dark rye or pumpernickel bread. Cucumber is often overlooked as a cooked ingredient in North America; however, it has been used as a lovely sauce component and cooked vegetable in Europe for centuries. This Russian sauce is wonderful with dark or white meat of chicken, and you can leave the skin on, if desired.
- Portion size 4 servings
Ingredients
Method
Season chicken with pepper and all but pinch of the salt. In skillet, melt 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 serving plate; keep warm.
Drain off all but 1 tbsp (15 mL) fat from 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 minute. Stir in chives and horseradish; spoon over chicken.
Nutritional facts <b>Per serving:</b> about
- Sodium 314 mg
- Protein 37 g
- Calories 289.0
- Total fat 13 g
- Cholesterol 146 mg
- Saturated fat 6 g
- Total carbohydrate 3 g
%RDI
- Iron 13.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 5.0
