Chicken with Cucumber
by Sam Moody
serves: 2
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Serve over rice with green salad. |
| Ingredients: |
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2 tablespoons |
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olive oil |
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1 tablespoon |
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butter |
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2 |
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boneles chicken breasts |
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1 medium |
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cucumber, peeled, seeded, and chopped |
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1/2 teaspoon |
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ground cumin |
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1 clove |
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garlic, minced |
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1/2 cup |
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chicken stock |
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3 tablespoons |
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sour cream |
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salt and pepper to taste |
| Directions: |
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Heat the oil and butter in a skillet over medium heat until the foam subsides. Add the chicken and cook, turning frequently, about 10 minutes, until golden. Remove the chicken from the skillet.
Add the cucumber, cumin, salt, pepper, and garlic to the skillet and cook, stirring frequently, for 2 minutes. Return the chicken to the skillet and add the chicken stock. Bring to a boil, lower the heat, and simmer for 5 minutes. Remove from the heat and stir in the sour cream. Serve immediately.
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