Directory:KJ Kitchens/Creamy Chicken and Green Beans

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