Pan fried Chicken with Cucumber

A refreshing dinner recipe found in  “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988
Pan fried Chicken with Cucumber

Nice mouthfuls of chicken together with cucumber in lime and lemon sauce taste delicious and refreshing on a hot summer day.

4 servings
Preparation: 15 min.
Cooking time: 20 min.

1 large cucumber, cut lengthwise and with
the strip of seeds removed
1 tablespoon olive oil
4 tablespoons vann
1 small onion, peeled and finely chopped
4 chicken fillets without skin and bones, about
175 g [6 oz] each, cut into thin strips
Sieved juice of 2 lemons
Sieved juice of 1 lime
Freshly ground black pepper
Shredded basil leaves for decoration


[1] Peel some strips off the cucumber to make the peel  striped. Cut the two half lengths into pieces, place them in a saucepan and pour on water until it covers. Bring to a boil, lower the heat and let it simmer without lid for 3 minutes. Pour off the water and set the cucumber aside.

[2] Heat the oil and water in a frying pan and steam over medium heat for about. 4 min. or until the liquid has almost evaporated. Stir in the chicken strips and fry stirring about 5 min. until the meat is done and golden coloured.

[3] Add lemon and lime juice with water enough to make 2 dl / 0,4 pt in total. Sprinkle with pepper and cook. Add the cucumber and simmer for 5-6 min. Place chicken and sauce on a hot serving dish and decorate with basil.

Delicious yellow safron rice and juicy freshly grated carrots goes nise with this chicken dish.