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Boil chicken in water for 45 minutes or until it becomes tender. Set aside to cool then remove the skin and bones. Strain 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 750 ml from the reserved stock and bring to boil with stirring. Add MAGGI Chicken Stock cubes, green bell pepper slices, red bell pepper slices, carrots, cream and white pepper then simmer on low heat for 3 minutes.
Add lemon juice and chicken pieces into prepared sauce. Stir then garnish with parsley and serve.
Per Portion of 300g
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