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Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.
Add MAGGI Less Salt Chicken Stock cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.
Add lemon juice and mix. Garnish with chopped parsley.
Serve with cooked rice.
Per Portion of 300g
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