Chicken With Cucumbers

• 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• 2 tablespoons canola oil
• 1/4 pound fresh mushrooms, sliced
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 1-3/4 cups water
• 1 tablespoon chicken bouillon granules
• 2 large cucumbers
• 1 cup sour cream

1. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly.
2. Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear.
3. Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

chicken, canola oil, mushrooms, garlic, allpurpose, water, chicken bouillon granules, cucumbers, sour cream

Taken from www.tasteofhome.com/recipes/chicken-with-cucumbers/ (may not work)