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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.
Per Portion of 300g
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