Sautéed Chicken with Cucumbers, Dill, and Sour Cream

Name: Sautéed Chicken with Cucumbers, Dill, and Sour Cream
Yield: Serves 4
Cuisine: Hungary
Ingredients: 1 teaspoon grated lemon zest; 6 tablespoons sour cream; ¾ cup reduced Chicken Stock; ⅔ cup diced, peeled cucumbers; 2 tablespoons chopped fresh dill; Salt and freshly ground pepper; 1 cup (all-purpose) flour; 1½ cups milk; 2½ tablespoons each clarified butter and olive oil, or 5 tablespoons clarified butter; 2 eggs; 4 whole chicken breasts, boned, skinned, and split

Preparation info

Serves
4

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Although this is reminiscent of the preceding Russian recipe, this one is Hungarian in inspiration. The cucumber sauce works equally well on veal and even better on salmon. Poached shrimp is a nice addition to the sauce if you choose to serve it over fish.

Ingredients

4 whole chicken breasts, boned, skinned, and split
2 eggs
1½ cups milk

Europe
Hungary
Main course
Eastern Europe

Method

Procedure

Lightly pound the chicken breasts to an even thickness between sheets of plastic wrap. Whisk the eggs with the milk in a shallow bowl. Season the flour with salt and pepper on a large plate. Dip the chicken breasts in the egg and milk mixture, and then in the seasoned flour. Shake off excess flour.

Heat 4