Posted by: marthabernie | September 1, 2015


This is a Rachael Ray recipe:


1 pound green beans, trimmed and halved

3 tablespoons oilive oil

6 boneless, skinless chicken breasts, cut into bite size pieces

salt and pepper

2 cups mushrooms, sliced

2 large shallots, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/3 cup dry white wine

2 tablespoons flour

2-1/4 cups half and half

1 cup finely grated Parmesan cheese

1 cup panko crumbs

Boil beans in pot of salted water, 2 minutes.  Drain and run under cold water.  In a skillet, heat 1 tablespoon olive oil over medium heat, add  chicken, season and cook, turning once, 8 minutes.  Transfer to plate.  Add 1 tablespoon oil and mushrooms to skillet, cook over medium heat, 4 minutes.  Add shallots, garlic and thyme; stir 2 minutes.  Add wine, simmer until evaporated.  Sprinkle with flour and stir to combine.  Stir in half and half; bring to boil.  Reduce heat, simmer, stirring until sauce thickens, 2 minutes.  Let cool 15 minutes.  Preheat oven to 450 degrees F.  Stir beans and chicken into sauce.  Season, transfer to 2 quart baking dish.  Toss cheese with panko and 2 tablespoon oil; sprinkle over casserole.  Bake until golden, 15 to 20 minute.  Let stand 10 minutes before serving.


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