Sauteed Chicken Breasts With Cucumber Salad Recipes

CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE

Steps:

• Placed prepared cucumbers in colander.
• Sprinkle with salt and toss.
• Let drain 1 hr then pat cucumbers dry with paper towel.
• Melt 3 tablespoons butter in heavy skillet over medium heat.
• Add cucumbers and saute until light brown.
• Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
• Set aside.
• Place remaining 1/2 cup flour in shallow baking dish.
• Add white pepper and season with salt.
• Coat chicken with flour mixture.
• Shake off excess.
• Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat.
• Add chicken breasts and saute until brown, about 2 minutes per side.
• Add 1/2 cup stock.
• Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
• Remove chicken to platter.
• Add remaining 1/2 cup stock to same skillet.
• Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes.
• Add cream and bring to boil.
• Whisk in flour/butter paste.
• Return mixture to boil, stirring constantly.
• Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes.
• Stir in lemon juice and 1 tablespoon dill.
• Season to taste with salt and white pepper.
• Add chicken and cucumbers to sauce and heat through.
• Transfer chicken to plates.
• Spoon sauce and cucumbers over chicken.
• Sprinkle with remaining 1 tablespoon dill.

LEMON HERB CHICKEN WITH COUSCOUS AND CUCUMBER SALAD

Steps:

• Bring chicken broth and 1/2 teaspoon salt to a boil in a saucepan. Stir in couscous. Remove from heat; cover and let stand until broth is absorbed, about 5 minutes. Uncover and fluff with a fork.
• Whisk 1/2 teaspoon salt, 1/2 cup olive oil, lemon juice, rosemary, and oregano together in a bowl to make dressing.
• Place chicken breasts in a shallow dish. Drizzle 1/4 cup dressing on top. Season both sides with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts; cook until golden brown, about 3 minutes per side. Transfer to a large plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place 3 tablespoons dressing in a large bowl; stir in sugar. Add tomatoes, cucumber, and red onion; toss to combine. Season with salt and pepper. Add feta cheese and toss again.
• Drizzle remaining dressing over couscous and fold in olives. Divide couscous among 4 plates. Slice chicken breasts and place on top. Serve tomato salad on the side. Sprinkle parsley over each plate.