Chicken with Cucumbers
1 broiler/fryer chicken (3-1/2 to 4 lbs.), cut up
2 Tbs. cooking oil
1/4 lb. fresh mushrooms, sliced
1 garlic clove, minced
3 Tbs. flour
1-3/4 c water
1 Tbs. chicken bouillon granules
2 large cucumbers
1 c sour cream
In a large skillet over med. heat, brown chicken in oil. Remove chicken, set aside. To drippings, add mushrooms and garlic; saute 2 min. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over med. heat until bubbly. Return chicken to skillet; bring to a boil. Reduce heat; cover and simmer for 30 min. stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-inch chunks. Add to skillet and simmer for 20 min. or until chicken juices run clear. Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.