Recipe for Creamy Chicken And Green Beans
Low Carb


    Creamy Chicken and Green Beans

    Yield: 4 servings

    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 tablespoon vermouth
    1/4 cup Parmesan, 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 saute.