Chicken and Rice with Mushrooms and Green Beans

This is another one based heavily on the Cover and Bake book.

You'll need:

• 10 oz of boneless, skinless chicken breast fillets (mine were cut into 4 pieces)
• 2 tbsp olive oil
• 1 onion
• 10 oz mushrooms (I used canned, I think it would be better with fresh button 'shrooms) cut into quarters
• 4 garlic cloves
• 1 1/2 cups wild rice (I used a long-grain brown and wild rice blend)
• 1/2 c white wine
• 3 1/2 c chicken broth
• 1/2 lbs fresh green beans, trimmed and broken into 2" sticks
• 4 oz semi-soft cheese (I used co-jack. It might have been a bit mild)

And to do:

• Pat chicken dry and sprinkle with salt and pepper
• Heat old in (12") skillet until just smoking
• Place chicken in skillet and sear until brown, about 4 minutes
• Flip chicken and sear until brown, another 3-4 minutes
• Remove chicken from skillet and place on a plate. 
• Remove all by 2 tbsp of the grease from the pan
• Heat over medium heat
• Add onion, mushrooms, and garlic and stir the browned bits off the bottom of the skillet
• Cook until the mushrooms give off their juice, about 8-10 minutes (Note: if you do use canned mushrooms, you won't get this effect and it will dry out a bit)
• Add rice and cook until it starts to turn translucent, 3 or 4 minutes
• Add wine and broth and bring to a simmer
• Set the chicken down on the mixture and cover
• Simmer for 15 minutes or until chicken is about 160 degrees in the center
• Transfer chicken to a plate and cover with foil
• Add beans and stir, mixing well.
• Cover and simmer for another 10 minutes, until beans and rice are tender.
• Stir in cheese
• Serve

For the WW curious, assuming 6 servings of rice, that's about 6 points, the chicken will add a point per oz.  (I ended up with 6 services of rice-and-beans and 4 of chicken.)