Print Recipe

Creamy Chicken and Green Beans


  • 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


  1. 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.
  2. Heat broiler. Spray a 2 1/2-quart baking pan with non-stick vegetable spray.
  3. Cook beans in boiling salted water for 8 minutes; drain, reserving 1/2 cup. Spread beans in prepared baking pan.
  4. 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.
  5. Broil, 6 inches from heat source, for 5 minutes or until sauce is lightly browned.
  6. Serve immediately.

Yield: 4 servings

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

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.