- 4 cups water
- 1 pound very small, firm green beans, cleaned
- 3 tablespoons butter
- 3 tablespoons peeled and chopped shallots
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon lemon juice
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.