1 lb. cucumbers, peeled and sliced
Salt
4 tbsp. butter
3/4 c. chicken broth
2 lb. chicken breast or chicken thighs, skin removed
1 garlic clove, crushed
1 lg. onion, finely chopped
2 tbsp. chopped fresh chives
1/2 c. half & half or heavy cream

Arrange cucumber on paper towel. Sprinkle with salt. Let stand 20 minutes, pat dry. In large frying pan, melt 2 tablespoons butter. Add chicken and cook 2 or 3 minutes on each side. Do not brown. Add broth. Cover and simmer 10 minutes until tender.

In medium size saucepan, melt remaining butter and garlic, onion and cook until soft, about 3 minutes. Add cucumber and chives, cook about 2 minutes until cucumbers are crisp tender. Add cream, cook until sauce reduces and thickens about 5 minutes. Season with pepper. Serve over chicken.