Creamy Chicken

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

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 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.

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