Cook's Country Chicken a la King
Ingredients
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3/4 cup
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heavy cream
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2 tablespoons
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lemon juice
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Salt to taste
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4 (about 1-1/2 pounds)
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boneless, skinless chicken breasts, cut into 1-inch pieces
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1 tablespoon
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vegetable oil
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1
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onion, chopped fine
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8 ounces
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white mushrooms, sliced thin
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1
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red bell pepper, seeded and chopped fine
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1/4 teaspoon
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pepper
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3 tablespoons
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all-purpose flour
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1/2 cup
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Madeira wine, brandy or dry Marsala wine
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1-1/2 cups
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low sodium chicken broth
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2 tablespoons
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finely chopped fresh parsley
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8 slices
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Italian bread, buttered and toasted
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Cooking Instructions
Whisk 1/2 cup cream, 1 tablespoon lemon juice and 1 teaspoon salt in bowl. Combine chicken and cream mixture in large zipper-lock bag; refrigerate 30 minutes.
Heat oil in large skillet over medium-high heat until shimmering. Cook onion until golden, about 3 minutes. Add mushrooms, bell pepper, 1/4 teaspoon salt, and pepper and cook until vegetables have softened, about 5 minutes. Stir in flour and cook 1 minute. Add Madeira, scraping up any browned bits with wooden spoon, and cook until thickened, about 1 minute. Add broth and remaining cream and cook until sauce is very thick and spatula leaves trail when dragged through sauce, about 5 minutes.
Stir in chicken mixture and reduce heat to medium-low. Simmer, stirring frequently, until chicken is no longer pink, about 10 minutes. Off heat, stir in remaining lemon juice and parsley. Serve with toasted bread.
Equipment List