Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 tablespoon fresh lemon juice

  3. 1/2 teaspoon lemon pepper

  4. 6 boneless, skinless chicken breasts, pounded

  5. 1/2 cup peeled, chopped cucumber

  6. 1 tablespoon chopped parsley

  7. 2 teaspoons chopped chives

  8. 1/4 teaspoon dried dill weed

  9. 1 cup sour cream

  10. 1/2 teaspoon sugar

  11. parsley sprigs for garnish, optional

  12. lemon twists for garnish, optional

Instructions Jump to Ingredients ↑

  1. In large skillet, heat oil, lemon juice and lemon pepper over medium heat. Add chicken and cook, turning once, until chicken is brown and fork can be inserted with ease, about 10 minutes. Remove chicken to platter and keep warm.

  2. To skillet, add cucumber, parsley, chives and dill weed; cook 2 minutes, stirring. Add sour cream and sugar and continue to cook about 2 more minutes to heat through. Spoon cucumber mixture over chicken and garnish, if desired, with parsley and lemon twists.


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