Creamy chicken and green beans
Creamy chicken and green beans recipe in the low carb category
Recipe ingredients:
- 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
Recipe method:
- 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 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.
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