Pan-Fried Chicken with Cucumber Recipe

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Pan-Fried Chicken with Cucumber Recipe

(Bite-sized pieces of chicken and faintly bitter cucumber in a lime and lemon sauce

make this a refreshing dish for an outdoor summer lunch)

Ingredients:  Serves 4

1 large cucumber, halved lengthways and de-seeded

1 tablespoon olive oil

4 tablespoons water

1 small onion, peeled and finely chopped

4 boneless chicken breasts, each about 6 oz (175 g), skinned and cut into thin strips

Strained juice of 2 lemons

Strained juice of 1 lime

Freshly ground black pepper

Shredded and whole basil leaves to garnish

 

Method:

Peel some strips of skin off the cucumber halves, leaving them striped.  Cut them into chunks, put in a saucepan and barely cover with water.  Bring to the boil, then lower the heat and simmer, uncovered, for 3 minutes.  Drain, put aside the cucumber and discard the water.  Heat the oil and water in a frying pan and cook the onion in it over a moderate heat for about 4 minutes, until the liquid has almost evaporated.  Stir in the strips of chicken and fry for about 5 minutes, stirring until cooked through and golden.  Pour on the lemon and lime juice, made up to 7 fl oz (200 ml) with water.  Season with pepper, bring to the boil, add the cucumber and simmer for 5-6 minutes.  Spoon the chicken and sauce onto a hot serving plate and sprinkle with the basil shreds and sprigs.   Saffron rice and crisp, grated carrots go well with this fresh-flavored dish.

 

Note:  To de-seed a cucumber, cut it in half lengthways and draw the tip of a teaspoon along firmly from end to end of each half.

 

Nutrient Value Per Serving:

245 calories

8 g total fat (2 g saturated fat)

4 g carbohydrates

1 g fiber

130 mg sodium

 

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