Chicken a la King

1. Cut chicken breasts into one-inch pieces. Whisk together 1/2 of the cream and 1 teaspoon lemon juice in a bowl. Combine chicken and cream mixture in large bag and refrigerate 30 minutes.
2. Heat oil in large skillet over medium-high heat. Cook onion until golden. Add mushrooms, bell pepper, salt, and pepper and cook until vegetables have softened. Stir in flour and cook 1 minute. Add wine, scraping up any browned bits with wooden spoon, and cook until thickened. Add broth and remaining cream and cook until sauce is very thick and spatula leaves trail when dragged through sauce. Add peas and carrots.
3. Stir in chicken mixture and reduce heat to medium-low. Simmer, stirring frequently, until chicken is no longer pink, about 10 minutes. Remove from heat, stir in remaining lemon juice and parsley. Serve with toast or over biscuits.