Creamy Chicken & Green Beans

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	Creamy Chicken & Green Beans

Serves: 4

Prep Time: Ready in 35 minutes
Carbohydrate Count: 6g per serving

   3 pounds boneless skinless chicken breast halves
   1/4 teaspoon thyme
   1 onion, chopped
   1 cup water
   16 ounces green beans, cut into 1-inch pieces (2 cups)
   1/4 cup butter
   1 teaspoon Dijon style mustard
   1/2 teaspoon salt
   1/8 teaspoon nutmeg
   1/8 teaspoon pepper
   1 cup heavy cream
   1/4 cup grated Parmesan cheese
   3/4 cup fresh mushrooms, sliced

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 heavy cream 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.

Creamy Chicken & Green Beans is from the Cook'n Low Carb collection. Click here to get this CD or better yet...download the recipes right now!

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