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Chicken With Cucumber Horseradish Sauce

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“For centuries the Europeans have cooked with cucumbers, this sauce is great with chicken and I serve it with new boiled potatoes, if I can find fingerlings in the grocery store, I'm happy as they are lovely cooked whole. I serve it with dark Danish ryebread.”

Ingredients Nutrition


  1. Season the chicken with pepper and all but a pinch of the salt. In a skillet, melt the butter over medium-high heat; cook chicken, partially covered and turning once, for 15 to 18 minutes or until juices run clear when chicken is pierced. Transfer to a serving plate; keep warm.
  2. Drain off all but 1 tablespoons fat from the pan. Add cucumber and onion; cook over medium heat, stirring often, for 5 minutes or until softened.
  3. Add vinegar and remaining salt; cook until evaporated. Add cream; simmer for 1 more minute. Stir in chives and horseradish; spoon over chiken.

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