Serves: 4
Total Calories: 728
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.
This Creamy Chicken & Green Beans recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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