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France الطبق الرئيسي

Chicken with Bell Peppers Ala Cream

0
55 Min
Easy

Ingredients

-
5 Servings
+

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1000 g
Whole chicken
7 cups
Water
4 tbsp
Butter
1 cup
Mushroom, cut into slices
4 tbsp
Plain flour
2 cubes
MAGGI® Chicken Bouillon
1 Small
Green bell pepper, chopped
1 Small
red bell pepper, sliced
1 Small
Yellow bell pepper, sliced
0.33 cup
Cooking cream
0.25 tsp
White pepper
2 tbsp
Lemon juice
1 tbsp
Fresh parsley, chopped

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Instruction

55 Minutes
Step 1
1 Min
Boil chicken in water for 45 mins or until its cooked. Set aside to cool then remove the skin and bones. Strain the stock and set aside.
Step 2
1 Min
Melt butter in a saucepan and saute mushrooms for 2 mins. Add plain flour and stir with mushrooms for a minute.
Step 3
1 Min
Add 3 cups or 750 ml from the strained chicken stock and bring to boil with stirring. Add MAGGI® Chicken Bouillon cubes, colored bell peppers slices, cream and white pepper. Simmer on low heat for 3 mins.
Step 4
1 Min
Add lemon juice and the prepared chicken into the sauce. Stir, garnish with parsley and serve.
Chicken with Bell Peppers Ala Cream

Step 1 of 4

Boil chicken in water for 45 mins or until its cooked. Set aside to cool then remove the skin and bones. Strain the stock and set aside.

Chicken with Bell Peppers Ala Cream

Step 2 of 4

Melt butter in a saucepan and saute mushrooms for 2 mins. Add plain flour and stir with mushrooms for a minute.

Chicken with Bell Peppers Ala Cream

Step 3 of 4

Add 3 cups or 750 ml from the strained chicken stock and bring to boil with stirring. Add MAGGI® Chicken Bouillon cubes, colored bell peppers slices, cream and white pepper. Simmer on low heat for 3 mins.

Chicken with Bell Peppers Ala Cream

Step 4 of 4

Add lemon juice and the prepared chicken into the sauce. Stir, garnish with parsley and serve.

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