Cook's Country Chicken á La King

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 3/4 cup heavy cream
• 2 tablespoons lemon juice
• salt
• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 8 ounces mushrooms, sliced thin
• 1 red bell pepper, seeded and chopped fine
• 1/4 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1/2 cup madeira wine
• 1 1/2 cups low sodium chicken broth
• 2 tablespoons fresh parsley, finely chopped
• 8 slices italian bread, buttered and toasted (see directions below)

Recipe

• 1 whisk ½ 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.
• 2 heat oil in large skillet over medium-high heat until shimmering. cook onion until golden, about 3 minutes. add mushrooms, bell pepper, ¼ 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.
• 3 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.
• 4 for toasted bread: adjust oven rack to middle position and heat oven to 400 degrees. arrange eight 1-inch-thick slices of italian bread on baking sheet. brush 2 tablespoons of melted butter over both sides of bread slices.
• 5 toast bread until golden brown, about 10 minutes, flipping slices halfway through cooking. spoon chicken à la king over toast and serve.