Cook's Country Chicken á La King |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 18 |
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This is Cook's Country's version of the classic, with a splash of madeira. Prep time includes marinating time. 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 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) |
Directions:
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 à la king over toast and serve.
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