garlic lemon skillet green beans with toasted bread crumbs

garlic lemon skillet green beans with toasted bread crumbs
2 slices high quality sandwich bread
each slice torn into quarters
1 tbsp unsalted butter
1/4 tsp salt
1/8 tsp pepper
2 tbsp grated parmesan
2 tbsp unsalted butter
6 cloves garlic
medium, minced or pressed (about 2 tablespoons)
1/4 tsp salt
2 tsp all-purpose flour
1/8 tsp red pepper flakes
1 tsp fresh thyme leaves
1 1/2 lbs green beans
stem ends trimmed
1 cup low-sodium chicken broth
1 tbsp lemon juice
salt and ground black pepper
Plain green beans are a favorite for us, but when we want to dress it up, we make this recipe. All the cooking happens in a single skillet. The beans end up glazed with a light sauce, and the breadcrumbs add some texture contrast and flavor.
Process the bread in food processor to even, fine crumbs, about 10, 1-second pulses.
Heat 1 tablespoon butter in a 12-inch stainless skillet over medium-high heat. When melted, add bread crumbs and cook, stirring frequently, until golden brown, 3-5 minutes.
Transfer the browned crumbs to a medium bowl and stir in salt, pepper, and parmesan. Reserve.
Wipe out the skillet. Add the other 2 tablespoons of butter, garlic, and salt. Cook over medium heat, stirring constantly, until the garlic is golden, about 3-5 minutes.
Stir in the flour, red pepper flakes, and thyme, and then toss in the green beans. Add the chicken broth and increase heat to medium-high. Cover and cook until the beans are partly tender, but still crisp in center, about 4 minutes.
Then uncover and continue to cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes.
Off heat, stir in the lemon juice, and adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with the seasoned bread crumbs, and serve.