Ultimate Green Bean Casserole Skillet

Ultimate Green Bean Casserole Skillet 1 lb. boneless, skinless chicken breasts cut into bite-size pieces Salt and Pepper 2 tsp Italian seasoning 1 lb. green beans trimmed 10 oz white mushrooms sliced 2 tbsp olive oil divided 2 shallots chopped 4 cloves garlic chopped 3 tbsp flour 1/3 cup dry white wine 2 cups heavy cream 1 cup chicken stock 5.2 oz. garlic and herb cream cheese Topping 1/2 cup Gruyere cheese 1 cup bread crumbs Beans: Bring a pot of salted water to a boil an cook beans for 2 minutes only. Then drain immediately and run under cold water. Set aside Chicken: Heat 1 tbsp olive oil over medium-high in a large skillet. Add chicken slices season it with salt, pepper and Italian seasoning and cook, turning once for 8 minutes (4 minutes on each side). Remove from skillet and transfer to a plate. Creamy Mushroom Sauce: Add 2nd tbsp olive oil, shallots and mushrooms to skillet; cook over medium-high, 4 minutes. Add garlic and 1 tsp Italian seasoning stir for 1 minute. Add 3 tsp flour and stir to combine. Add wine; simmer for 2 minutes. Stir in heavy cream and chicken stock and simmer for 2-3 minutes until the sauce reduces. Add 1 wheel of garlic and herb cream cheese (such as Boursin). Melt it into the sauce, about 1 minute. Taste the sauce and add more salt and seasoning, if necessary. Putting it all together: Preheat the oven to 425 degrees. Stir beans and chicken into the skillet with sauce. Sprinkle Parmesan over the skillet. Top with the bread crumbs. Bake until golden, 20 to 25 minutes.