This is one of my favorites that I have been eating for a long time. I first had it at my Aunt and Uncle’s house when I lived with them for the summer while working as a lab helper at the age of 15 in their lab at the University of Wisconsin – Madison. It was my first job as a teenager and such a great experience I came back the next summer. I always liked to help out in the kitchen as a child, but it was there that I really got involved in cooking. We cooked a lot together, ate a lot together, and had a lot of fun. Sometimes I cooked dinner by myself for the three of us because I got home from work before they did. Such fun!
I believe the original book the Cucumber Garlic Chicken came from was out of print at the time we first made this together and I’m not even sure what the book was called, so naturally this recipe is a recreation because along the way I lost the recipe I wrote down. Cornstarch wasn’t an original ingredient, but I added it for a slightly thickened sauce. Salting the cucumbers helps rid them of excess moisture.
2 boneless, skinless chicken breasts