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

Preparation

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 Bouillon 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.