You can throw together this dish in minutes using ingredients you probably already have on hand. That’s the beauty of it. —Jennifer Tarantino, Rutherford, New Jersey
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- 1-1/2 pounds fresh green beans, trimmed
- 3/4 teaspoon lemon-pepper seasoning
- Lemon wedges
- In a large skillet, heat chicken broth and oil over medium-high heat. Add green beans; cook and stir until crisp-tender. Sprinkle with lemon-pepper. Serve with lemon wedges. Yield: 6 servings.
Originally published as Lemony Green Beans in Taste of Home December/January 2013, p29
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