So simple, yet so flavorful, the toasted almonds bring this dish to life! Especially good with Chicken n’ Mushrooms in Sherry Cream Gravy.
1/3 cup almonds
1 tablespoon butter
2 pounds green beans, trimmed and washed
4 cloves garlic, minced
½ teaspoon salt
1 1/4 cups fat-free chicken broth
Heat oven to 325 degrees. Spray a cookie sheet.
1) Place almonds on cookie sheet and bake for 10 minutes, or until almonds are toasty brown. Remove and set aside.
2) Melt butter in a large pan over medium heat. Add green beans, garlic, and salt. Toss to coat beans. Add chicken broth and simmer gently, stirring occasionally, until beans are tender but still firm, approximately 25 minutes. The liquid should be reduced to less than 1/4 cup. Pepper and salt to taste. Transfer to serving platter and sprinkle with almonds. Makes 6 servings.
Nutritional Analysis per serving: 112 Calories; 44 percent fat (5.4 grams); 1.6 grams saturated fat; 15 percent protein; 41 percent carbohydrate; 5.7 grams fiber.
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