Creamy Chicken and Green Beans

3 pounds boneless, skinless chicken breasts
1/4 teaspoon thyme
1 onion, chopped
1 cup water
1 pound green beans, cut in 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 cheese, 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. Yield: 4 servings

Per Serving: 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