- Preparation time
- 20 mins
- Cooking time
- 20 mins
- Difficulty
- moderate
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- February 16, 2017
- 60 gram
- Butter
- 500 gram
- Chicken Breasts
- 1 chopped
- Green Bell Pepper
- 250 milliliter
- Button Mushroom
- 15 milliliter
- Corn Flour
- 150 milliliter
- Cream
- 500 milliliter
- MAGGI Porcini and Champignon Soup
- 1 teaspoon
- Salt and Pepper
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- Melt the butter in a frying pan. Brown the chicken. Add the prepared green pepper and sauté gently for five minutes to soften. Add the sliced mushrooms and fry for a further few minutes. Mix the corn flour into the cream and add it to the pan. Bring to a simmer over a low heat and add the soup. Bring to a gentle simmer for 5 minutes. Season with salt and pepper and serve.
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