Cucumbers and Cream
I first ate this types of greens - cucumbers prepared something like
this when they were served alongside braised chicken breast, and I have
always thought the combination almost perfect. Roast chicken or
oven-baked chicken breasts are also very good menu companions.
Makes 6 servings
2 tablespoons butter
4 medium-size common cucumbers, peeled, halved lengthwise, seeded, and
thickly sliced; or 2 English cucumbers, unpeeled, prepared in the same
2 tablespoons dry white wine
2 tablespoons chicken stock
½ cup heavy cream
1 tablespoon chopped fresh thyme
Salt and freshly ground white pepper to taste
Chopped fresh parsley
Melt the butter in a medium-size heavy skillet over medium heat. Cook
the cucumbers, tossing or stirring, until crisply tender, 3 to 5
Stir in the wine, stock, cream, and thyme. Cover and simmer
over low heat for 5 minutes.
Remove the cover, raise the heat to
medium, and boil until the cream thickens into an unctuous sauce, 1 to
Season well with salt and pepper. Serve this simple
vegetables recipes very hot, garnished with the parsley.
Variation: thinly slice half of a small onion and add it to the butter
when the cucumbers are being sautéed, then continue with the recipe.