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 substitute
- 1/2 cup Madeira wine (see note)
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons fresh parsley, finely chopped
Preparation
Step 1
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. Serve with toasted bread.