3 whole chicken breasts, halved (about 3 lbs.)
1/4 tsp. dried thyme leaves
1 sm. onion, chopped
1 c. water
1 lb. green beans, cut into 1 1/2" lengths
6 oz. mushrooms, sliced
1/4 c. butter
2 tbsp. flour
1 tsp. Dijon style mustard
1/2 tsp. salt
Dash ground nutmeg
Dash white pepper
1 c. half and half
1 tbsp. dry vermouth (opt.)
1/4 c. shredded Parmesan cheese

Place chicken breasts in large frying pan; sprinkle with thyme and onion; add water. Bring to boiling, reduce heat. Cover and simmer until just tender, about 10 minutes. Remove chicken, reserving liquid. Remove and discard bones and skin. Cut meat into bite sized strips.

Meanwhile, cook beans in boiling salted water, about 8 minutes; drain. Spread beans in a 2 1/2 quart buttered baking dish. Cook mushrooms in heated butter over moderate heat; until lightly browned. Mix in flour, mustard, salt, nutmeg and white pepper; cook until bubbly. Remove from heat. Gradually stir in half and half and 1/2 cup reserved cooking liquid. Return to heat and cook, stirring, until thickened. Fold in chicken (and vermouth). Spoon over beans. Sprinkle with cheese.