Cucumber Lemon Chicken

This recipe is a family favorite and I love to make it whenever I get cucumbers from our organic co-op. The original recipe called for cream and lots of butter, but I've successfully converted it over and my family still loves it. We served ours with a wild rice blend and lightly steamed carrots. Enjoy!

Cucumber Lemon Chicken

2 lb. chicken (breasts or tenders
2 large cucumbers
1/4 c. brown rice flour
6 Tbsp. olive oil
salt & pepper to taste
1 c. chicken stock
1 c. rice milk
1 Tbsp. tapioca flour
2 Tbsp. lemon juice
2 Tbsp. dill
lemon peel

Peel, halve and slice cucumbers (approx. 4 cups). Place them in a colander, sprinkle with sea salt, toss and let drain for one hour. Pat cucumbers dry. Saute cucumbers in 3 Tbsp. olive oil until light brown (approx. 7 minutes). Set aside.

Mix brown rice flour with salt and pepper in a shallow bowl. Coat chicken. Saute chicken in 3 Tbsp. olive oil until browned. Add 1/2 cup chicken stock, reduce heat to medium, cover and simmer until cooked through (approx. 5 minutes). Set chicken aside.

Add remaining 1/2 cup chicken stock. Increase heat and boil until reduced to 1/4 cup (approx. 4-5 minutes). Mix rice milk and tapioc flour together. Add to skillet. Simmer until thickened, stirring frequently (approx. 2 minutes). Stir in lemon juice and dill. Season to taste with salt and pepper. Add chicken and cucumbers to sauce and heat through. Garnish with lemon peel.