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.
Heat 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.
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