Pound each chicken breast flat between sheets of plastic wrap with a mallet or rolling pin until about 1 cm thick.
Heat the oil in a frying pan over high heat. Brown the chicken breasts for 4-5 minutes on each side, or until brown. Remove and cover with foil.
Add the garlic to the frying pan and cook for one minute over medium heat, then stir in the wine, mustard and thyme. Increase the heat to medium-high and pour in the cream. Simmer for about 5 minutes, or until the sauce has reduced and thickened slightly, then season to taste.
Meanwhile, bring a saucepan of lightly salted water to a boil, add the beans and squash and cook for 2-4 minutes, or until just tender. Season to taste. To serve, pour a little of the sauce over the chicken and serve with the vegetables on the side.
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|Serving Size: 1 Serving (1131g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 366 (27%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 552.5mg||170 %|
|Sodium 710.5mg||25 %|
|Potassium 2708.9mg||71 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 7g|
|Protein 220.3g||315 %|
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Calories per serving: 1340
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