Chicken strips with dill and mustard pickles

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 tbsp vegetable oil
• 800 g cucumber(s)
• 300 ml vegetable stock
• 1 tbsp mustard, medium hot
• 100 g cream
• 1 handful of dill
• 1 tsp cornstarch
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the chicken and cut into approximately 3 cm pieces. Heat oil in a pan and fry the chicken in batches for about 5 minutes, turning occasionally, until golden brown. Season with salt and pepper. Then remove the chicken from the pan. Peel the cucumbers into strips, halve them lengthwise, remove the seeds with a spoon, and cut the cucumber crosswise into strips. Briefly fry the cucumber pieces in the remaining oil, then deglaze with the stock and stir in the mustard. Let everything simmer for about 5 minutes, then add the cream and simmer for about 3 minutes. Rinse the dill, shake dry, and finely chop except for a few tips. Return the dill strips to the pan. Mix cornstarch with 2 tablespoons of cold water until smooth, used to lightly thicken the sauce. Simmer everything for about 2 minutes, season with salt and pepper, and serve garnished with dill tips. Serve with steamed basmati rice.