Creamy Chicken And Green Beans

Ingredients and Instructions

Yield: 4 servings

3 pounds boneless, skinless chicken breasts

1/4 teaspoon thyme

1 onion, chopped

1 cup water

1 pound green beans, cut Into 1−inch pieces

1/4 cup butter

6 ounces mushrooms, sliced

2 tablespoons flour

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/8 teaspoon nutmeg

1/8 teaspoon pepper

1 cup heavy cream

1 tablespoon vermouth

1/4 cup Parmesan, shredded

In a large skillet, arrange chicken breasts; sprinkle with thyme and onion. Add water; bring to a boil.

Cover and simmer for 10 minutes or until tender. Remove chicken; cut into bite−size pieces.

Preheat broiler. Spray a 2 1/2−quart baking pan with non−stick vegetable spray.

Cook beans in boiling salted water for 8 minutes; drain, reserving 1/2 cup. Spread beans in prepared

baking pan.

In a large skillet, melt butter; add mushrooms and sauté until lightly browned. Stir in flour, mustard,

salt, nutmeg, and white pepper; cook, stirring constantly, until bubbly. Remove from heat. Gradually

stir in half−and−half and reserved bean liquid. Cook, stirring constantly, until thickened. Fold in

chicken and vermouth. Spoon over beans. Sprinkle with cheese. Broil, 6 inches from heat source, for 5

minutes or until sauce is lightly browned. Serve immediately.

Per Serving: 870 Cal (39% from Fat, 53% from Protein, 8% from Carb); 113 g Protein; 37 g Tot Fat;

17 g Carb; 5 g Fiber; 215 mg Calcium; 6 mg Iron; 817 mg Sodium; 366 mg Cholesterol