Quick chicken fricassee with cucumber in dill and lemon cream

Ingredients for 4 servings:

• 500 g chicken breast
• 500 ml chicken broth
• 1 onion(s), finely chopped
• 1 tbsp butter
• 2 cucumbers
• 1 tbsp flour
• 100 ml whipped cream
• 1 bunch dill, finely chopped
• lemon juice
• Salt
• Pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the chicken breast fillet in the gently simmering chicken stock for about 15 minutes. Peel the cucumbers, halve lengthwise, remove the seeds, and cut into approximately 1 cm thick slices. In a second pot, fry the onion in butter until translucent. Add the cucumbers and sauté for about 5 minutes. Dust with flour and sweat briefly while stirring (do not allow to brown). Gradually add the hot chicken stock. Stir well. Simmer for about 5 minutes. Add the cream and reduce until creamy. Season with salt and pepper and lemon juice to taste. Cut the chicken into bite-sized pieces and add to the hot sauce. Do not allow to boil any further. Stir in the dill just before serving.