Creamy Chicken and Green Beans

Yield: 4 servings

Ingredients

• 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 all-purpose 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

Instructions

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 nonstick 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.

Nutrition

Per serving: 870 Cal (39% from Fat, 53% from Protein, 8% from Carb); 113 g Protein; 37g Tot Fat; 17g Carb; 5g Fiber; 215mg Calcium; 6mg Iron; 817mg Sodium; 366mg Cholesterol