Cook'S Country Chicken Á La King

• 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 white 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)

1. 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.
2. 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.
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 a la king over toast and serve.

heavy cream, lemon juice, salt, chicken breasts, vegetable oil, onion, white mushrooms, red bell pepper, pepper, allpurpose, madeira wine, chicken broth, fresh parsley, italian bread

Taken from www.food.com/recipe/cooks-country-chicken-la-king-466941 (may not work)