Chicken strips with dried tomatoes

Ingredients for 2 servings:

• 400 g chicken breast
• 100 ml cream
• 100 ml water
• 4 tomatoes, dried, pickled
• 1 tbsp cornstarch, more if needed
• 1 small onion(s)
• 1 handful of arugula
• possibly water
• salt and pepper

Instructions

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

Cut the chicken into strips. Chop the onion, tomatoes, and arugula. Add a little oil from the pickled tomatoes to the pan and fry the chicken and onion. Once the chicken is cooked through, add the tomatoes and fry briefly again. Now sprinkle the meat and tomatoes with cornstarch, stir through, and add the cream. Depending on whether you prefer it a little creamier or more runny, you can play with the amount of cornstarch or add a little water. Season the sauce with salt and pepper and bring to a boil briefly. Add the arugula shortly before the end. How much you use depends on personal taste. The arugula shrinks considerably when added to the sauce. We like to serve it with Schupfnudeln.