1 1/2 pounds green beans
1 tablespoon vegetable oil
1/2 cup low-salt chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons fresh lemon juice
Servings: 6
1. Trim ends from beans, and remove strings. Cut beans in half lengthwise, slicing through the seam on each side of beans.
2. Heat oil in a large skillet over high heat. Add beans, and cook 5 minutes or until lightly browned, stirring frequently. Reduce heat to medium and gradually add broth, salt, and pepper; cook 2 minutes.
3. Remove from heat; stir in lemon juice. Serving size: 3/4 cup.
1 tablespoon vegetable oil
1/2 cup low-salt chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons fresh lemon juice
Servings: 6
1. Trim ends from beans, and remove strings. Cut beans in half lengthwise, slicing through the seam on each side of beans.
2. Heat oil in a large skillet over high heat. Add beans, and cook 5 minutes or until lightly browned, stirring frequently. Reduce heat to medium and gradually add broth, salt, and pepper; cook 2 minutes.
3. Remove from heat; stir in lemon juice. Serving size: 3/4 cup.