Ingredients
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2 slices high quality white bread, torn into quarters
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3 tablespoons unsalted butter
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salt and pepper
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2 tablespoons grated parmesan cheese, the good stuff
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6 medium garlic cloves, minced, never press
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2 teaspoons flour
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1/8 teaspoon red pepper flakes
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1 1/2 lbs green beans, ends trimmed
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1 cup chicken broth
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1 tablespoon lemon juice
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1 teaspoon minced fresh thyme
Instructions
- Process bread in a food processor to produce even, fine crumbs.
- Heat 1 tablespoon butter in large non stick skillet over medium high heat, when melted, add bread crumbs and cook, stirring frequently until golden, about 3-5 minutes.
- Transfer to a medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper and cheese. Set aside.
- Wipe out skillet and add remaining 2 tablespoons butter, garlic and 1/4 teaspoon salt. Cook over medium heat, stirring until garlic is golden, 3 to 5 minutes.
- Stir in flour, red pepper flakes and thyme, then toss in green beans.
- Add chicken broth and increase heat to medium high, cover and cook until the beans are partly tender, about 4 minutes.
- Uncover and cook stirring occasionally until beans are tender and sauce has thicken slightly, about 4 minutes.
- Off heat, stir in lemon juice and adjust seasonings with salt and pepper to taste.
- Transfer to serving dish and sprinkle with bread crumbs.