John Myers
Chicken Breast with Cucumber
The perfect chicken breast with cucumber recipe with a picture and simple step-by-step instructions.
- 2 Chicken breast fillets
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 tbsp Butter
- 2 tsp Flour
- 250 ml Poultry stock
- 100 ml Cream
- 4 Mini cucumbers
- 5 leaves Mint, finely chopped
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
- Peel the mini cucumbers in strips, cut in half, remove the core and cut into pieces. Salt the chicken breasts and fry them in a saucepan in a little oil on both sides and then remove them.
- Now add the butter to the frying oil and fry the shallot and garlic until translucent over medium heat, then dust the flour over it and deglaze with the poultry stock and cream, bring to the boil once and then place on low heat. Season to taste with salt, pepper and Espelette pepper. Now put the chicken breasts in the sauce and let simmer for 10 minutes with the saucepan closed and really low heat.
- Then remove the chicken breasts and add the cucumber pieces (keep the chicken breasts warm) and let everything steep for another 3 – 5 minutes. Season again to taste and add the finely chopped mint.
- Cut open the chicken breasts and serve with the cucumber. We had rice with it.
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