Chicken with Bell Peppers Ala Cream

Ingredients:

• 1kg whole chicken
• 7 cups or 1750ml water
• 4 tablespoons butter
• 1 cup or 100g mushrooms, cut into quarters
• 4 tablespoons plain flour
• 2 cubes MAGGI^® Chicken Stock
• 1 small or 100g green bell pepper, sliced
• 1 small or 100g red bell pepper, sliced
• 1 small or 100g yellow bell pepper, sliced
• 1/3 cup or 85ml fresh liquid cream
• ¼ teaspoon white pepper
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley for garnishing

Method:

• Boil chicken in the water for 45 minutes or until its cooked. Set aside to cool then remove the skin and bones. Strain the stock and set aside.
• Melt butter in a saucepan and sauté mushrooms for 2 minutes. Add plain flour and stir with mushrooms for a minute.
• Add 3 cups or 750ml from the strained chicken stock and bring to boil with stirring. Add MAGGI^® Chicken Stock cubes, colored bell peppers slices, cream and white pepper then simmers on low heat for 3 minutes.
• Add lemon juice and the prepared chicken into the sauce. Stir; Garnish with parsley and serve.

Puff Up Your Pastry! Our Chicken with Bell Peppers certainly stands on its own, but serving this dish in a puff pastry shell or atop any file dough creation will really enhance your presentation and compliment this creamy dish's rich flavor.