Creamy Chicken and Green Beans
Ingredients
- 3 lb boneless, skinless chicken breasts
- 0.3 tsp thyme
- 1 each onion, chopped
- 1 cup water
- 1 lb green beans, cut Into 1-inch pieces
- 0.3 cup butter
- 6 oz mushrooms, sliced
- 2 tbsp flour
- 1 tsp Dijon mustard
- 0.5 tsp salt
- 1/8 tsp nutmeg
- 1/8 tsp pepper
- 1 cup heavy cream
- 1 tbsp vermouth
- 0.3 cup Parmesan, shredded
Instructions
- 1
In a large skillet, arrange chicken breasts; sprinkle with thyme and onion.
- 2
Add water; bring to a boil.
- 3
Cover and simmer for 10 minutes or until tender.
- 4
Remove chicken; cut into bite-size pieces.
- 5
Preheat broiler.
- 6
Spray a 2 1/2-quart baking pan with non-stick vegetable spray.
- 7
Cook beans in boiling salted water for 8 minutes; drain, reserving 1/2 cup.
- 8
Spread beans in prepared baking pan.
- 9
In a large skillet, melt butter; add mushrooms and sauté until lightly browned.
- 10
Stir in flour, mustard, salt, nutmeg, and white pepper; cook, stirring constantly, until bubbly.
- 11
Remove from heat.
- 12
Gradually stir in half-and-half and reserved bean liquid.
- 13
Cook, stirring constantly, until thickened.
- 14
Fold in chicken and vermouth.
- 15
Spoon over beans.
- 16
Sprinkle with cheese.
- 17
Broil, 6 inches from heat source, for 5 minutes or until sauce is lightly browned.
- 18
Serve immediately.
- 19
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