|
Source: |
Total Carbohydrates: 12 per serving Servings: 4 |
|
Creamy Chicken
& Green Beans |
Prep Time: 30 Min |
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 flour
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1 cup heavy cream
1/4 cup Parmesan, shredded
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. Preheat broiler. Spray a 2 1/2-quart baking pan with non-stick 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. Spoon
over beans. Sprinkle with cheese. Broil, 6 inches from heat source, for
5 minutes or until sauce is lightly browned.