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Creamy Chicken and Green Beans
Yield: 4 servings
3
1
1
1
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1
6
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1
pounds boneless, skinless chicken breasts
/4 teaspoon thyme
onion, chopped
cup water
pound green beans, cut Into 1−inch pieces
/4 cup butter
ounces mushrooms, sliced
tablespoons flour
teaspoon Dijon mustard
/2 teaspoon salt
/8 teaspoon nutmeg
/8 teaspoon pepper
cup heavy cream
tablespoon vermouth
/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 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.
Per Serving: 870 Cal (39% from Fat, 53% from Protein, 8% from Carb); 113 g Protein; 37 g Tot Fat;
1
7 g Carb; 5 g Fiber; 215 mg Calcium; 6 mg Iron; 817 mg Sodium; 366 mg Cholesterol
Creamy Chicken and Green Beans
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