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Revision as of 14:48, 4 February 2007
, 14:48, 4 February 2007no edit summary
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 in 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 cheese, 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. 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
* 3 pounds boneless, skinless chicken breasts
* 1/4 teaspoon thyme
* 1 onion, chopped
* 1 cup water
* 1 pound green beans, cut in 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 cheese, 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. 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
