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

Place chicken breast 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 salt 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, then mix in flour, mustard, salt, nutmeg and white pepper and 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. Broil about 6 inches below heat until sauce is lightly browned, 3 to 5 minutes. Serve at once. Serves four people.