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Categories:Viewed: 43 - Published at: 2 years ago
Ingredients
- 1 teaspoon reduced-calorie margarine
- 1 large shallot, sliced and separated into rings
- 1/2 pound fresh green beans
- 1/2 cup canned low-sodium chicken broth, undiluted
- Dash of salt
- 2 tablespoons shaved fresh Parmesan cheese
Method
- Melt margarine in a small nonstick skillet over medium-high heat. Add shallot; cook 20 minutes or until golden, stirring occasionally. Remove from heat, and set aside.
- Wash beans; remove ends. Place beans, chicken broth, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 12 to 14 minutes or until beans are tender. Drain beans, and stir in shallot. Transfer to a serving dish, and sprinkle with cheese.
