Recipe courtesy of Nancy Fuller
Sauteed Green Beans with Creamy Lemon Dressing
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 399
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 86 mg
- Sodium
- 934 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 399
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 8 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 86 mg
- Sodium
- 934 mg
Ingredients
Directions
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
- Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
- Pour the dressing over the green beans to serve.
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