Chicken à la King

Name: Chicken à la King
Yield: Serves 4
Ingredients: 3/4 cup, heavy cream; 2 tablespoons, lemon juice; , Salt; 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 8 ounces, white mushroom, sliced thin; 1 , red bell pepper, seeded and chopped fine; 1/4 teaspoon, pepper; 3 tablespoons, all-purpose flour; 1/2 cup, Madeira wine (see note); 1 1/2 cups, low-sodium chicken broth; 2 tablespoons, fresh parsley, finely chopped; 8 slices, Italian bread, buttered and toasted (see related Step by Step)

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Appears in Cook's Country October/November 2008

Main Courses

Chicken

An elaborate dish once served in the finest restaurants, chicken à la king has been simplified into a bland, pasty sauce for rubbery chicken. We streamlined this dish to transform it into a weeknight recipe.

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

For Chicken à la King that wasn’t bland or dry, we marinated the chicken in cream, lemon juice, and a little salt before adding it to the pan—the salt acted as a brine and kept the breast meat moist.Tasters preferred the lighter, cleaner ve...

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