Cook's Country Chicken a la King
|3/4 cup||heavy cream|
|2 tablespoons||lemon juice|
|Salt to taste|
|4 (about 1-1/2 pounds)||boneless, skinless chicken breasts, cut into 1-inch pieces|
|1 tablespoon||vegetable oil|
|1||onion, chopped fine|
|8 ounces||white mushrooms, sliced thin|
|1||red bell pepper, seeded and chopped fine|
|3 tablespoons||all-purpose flour|
|1/2 cup||Madeira wine, brandy or dry Marsala wine|
|1-1/2 cups||low sodium chicken broth|
|2 tablespoons||finely chopped fresh parsley|
|8 slices||Italian bread, buttered and toasted|
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.