Chicken in Cucumber & Lemon Sauce

2 large cucumbers, peeled, halved, appox. 4 cups (less is bad, more is fine)
7 tbs butter
2 1/2 cup flour
2 1/8 tsp pepper
2 skinless, boneless chicken breast halves (or any skinless, boneless chicken)
1 tsp olive oil
1 cup chicken stock
1 cup whipping cream
2 tbs plus 1 tsp fresh lemon juice
2 tbs minced dill
Place cucumbers in colander. Sprinkle with salt, toss, and let drain 1 hour. Pat cucumbers dry. Melt 3 tbs butter in heavy large skilet over med. heat. Add cucumbers and saute until light brown, about 7 minutes. Set aside.

In small cup, mix 1 tbs flour and 1 tbs butter to smooth paste, set aside. Place remaining 1/2 cup flour in shallow baking dish with pepper and season with salt. Coat chicken and shake off excess. Melt remaining 3 tbs butter with oil in another heavy large skillet over high heat. Add chicken and saute until brown. Add 1/2 cup stock. Reduce heat to medium, cover and simmer until chicken is cooked through (about 4 minutes). Transfer chicken to platter.

Add remaining 1/2 cup stock to chicken skillet. Increase heat to high and boil until reduced to 1/4 cup (about 3 minutes). Add cream & bring to boil, stirring constantly. Reduce heat and simmer until thickened to sauce consistency (about 2 minutes), stirring frequently. Stir in lemon juice and 1 tbs dill. Season to taste with salt and pepper.

Add chicken and cucumbers to sauce, heat through. Transfer to plates. Spoon sauce & cucumbers over chicken. Sprinkle with remaining dill.