Chicken with Cucumber Sauce
If you don't drink wine and have no other use for the leftover wine in this Chicken with Cucumber Sauce recipe, don't discard it. Boil it for 1 minute to remove the alcohol and add it to any bottle of white wine vinegar or cider vinegar in your pantry.
4 skinless boneless chicken breast halves (about 5 ounces each)
1 lemon, thinly sliced
1 onion, thinly sliced
1 Tbsp butter or margarine
1 3/4 cup white wine or chicken broth
2 Tbsp lemon juice
1 cup sour cream
1 cucumber, seeded and chopped
1 Tbsp fresh dill
1/2 tsp salt
1/8 tsp pepper
Combine chicken, lemon, onion and butter in a medium skillet over medium-high heat. Pour wine and lemon juice over chicken in skillet.
Bring to a simmer. Cook, covered, over medium heat until chicken is cooked through, about 22 minutes. Let cool for 10 minutes in liquid. Remove and cool completely.
Meanwhile, combine sour cream, cucumber, dill, salt and pepper in a blender container. Process until smooth, about 1 minute.
Arrange each piece of chicken on a lettuce-lined plate. Top with 1/3 cup sauce.
Chicken with Cucumber Sauce tip: When choosing a lemon for slicing, choose one with smooth skin. The more dimpled the skin, the thicker and therefore more bitter the rind will taste.