Finely Chopped Chicken with Cucumber and Mushrooms
Rinse cucumber, trim, cut into slices, sprinkle with a little salt and set aside.
Cut chicken breast into slices. Trim mushrooms and cut in half or quarters, depending on size. Peel onion and dice. Heat oil in a large skillet and sauté chicken breasts on all sides until browned. Add onion and mushrooms, briefly saute and season with some salt and pepper.
Add chicken broth and cook covered for 10 minutes. Add creme fraiche and cornstarch to the skillet and stir with a whisk until smooth. Bring to a boil while stirring.
Rinse dill, shake dry and chop finely. Rinse cucumber, pat dry and add with dill to the skillet. Heat briefly and season to taste with salt and pepper. Serve immediately.