Sprinkle chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
Melt 2 tablespoons of the butter in large skillet over medium heat; add chicken.
Cook about 8 minutes or until chicken is brown on both sides; remove and keep warm.
Melt remaining 2 tablespoons butter in same skillet.
Add cucumbers; stir to coat.
Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper over cucumbers; cook 2 minutes.
Stir in dill weed.
Push cucumbers to side of skillet.
Return chicken and any collected juices to skillet.
Cook 2 minutes or until chicken is tender.
Place chicken on serving platter; arrange cucumbers around chicken.
Cook juices in skillet until light brown.
Pour lemon juice and pan juices over chicken.
Garnish with lemon slices.