Cucumber with Chicken Filling

Ingredients

• 6 g dried chanterelles
• 4 chicken breast fillets
• 3 tbsp oil
• 1 onion
• 0.25 l chicken broth (from the jar)
• 3 tbsp crème fraîche
• 4 stewing cucumbers
• 1 tbsp chopped dill
• Lemon juice
• salt (pepper)
• fat for greasing the dish

Instructions

1. 1.

   Pour 1/4 l boiling water over mushrooms, let soak for 1 hour. Wash and pat dry chicken, cut into thin strips, sear in hot oil until browned all around. Remove from pan. Strain mushrooms through a sieve, catch the soaking liquid, rinse mushrooms, chop finely.

2. 2.

   Peel and finely dice onion, sauté with mushrooms in the pan fat, add half of the soaking water, deglaze with 1/8 l chicken broth and crème fraîche. Wash cucumber, halve lengthwise, remove seeds. Mix chicken meat and half the dill into the sauce, season with lemon juice, salt and pepper. Grease baking dish, place cucumber halves inside, fill them with the chicken mixture.

3. 3.

   Mix remaining broth with crème fraîche, pour over filling in the dish, cover with foil and bake at 200°C for 30 minutes. Sprinkle remaining dill before serving.