France
Main course
Chicken with Bell Peppers Ala Cream
55Min
Easy
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
.
Nutrition Value
Information per serving
Instruction
55 Minutes
Step 1
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
Melt butter in a saucepan and saute mushrooms for 2 mins. Add plain flour and stir with mushrooms for a minute.
Step 3
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
Add lemon juice and the prepared chicken into the sauce. Stir, garnish with parsley and serve.
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