Creamy Green Beans and Mushrooms

By tammy1365

A chicken dinner is anything but boring when it includes creamy green beans and mushrooms.

Adapted with permission from the publisher, Wiley, from Sodium Girl by Jessica Goldman Foung. All Sodium Girl recipes are originally salt-free. Copyright 2012

Ingredients

• 1 pound(s) green beans
• 2 tablespoon(s) olive oil
• Kosher salt (optional)
• Pepper
• 1 medium onion, thinly sliced
• 8 ounce(s) button mushrooms, sliced
• 2 clove(s) garlic, finely chopped
• 1/4 cup(s) lowfat sour cream
• 1/4 teaspoon(s) paprika
• 1/8 teaspoon(s) ground cinnamon
• 3 strip(s) (2 1/2-inch-thick) fresh orange zest, thinly sliced

Details

Servings 4
Preparation time 25mins
Cooking time 30mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 400 degrees F. Fill a large bowl with ice water. Bring a large pot of water to a boil. Add the green beans and cook until just tender, 3 to 4 minutes. Transfer the green beans to the ice water to cool; drain and set aside.

Heat 1 tablespoon oil over medium heat. Add the onion and cook, stirring occasionally, for 4 minutes. Add the mushrooms, garlic, and the remaining tablespoon oil, increase the heat to medium-high and cook, tossing, until the vegetables are tender, 3 to 4 minutes.

In a bowl, whisk together the sour cream, paprika, cinnamon, 1/4 teaspoon pepper, and 1/4 cup water. Add to the mushroom mixture and toss to combine. Fold in the beans and zest and cook until heated through, about 2 minutes. Serve with the chicken.