GARLIC-LEMON GREEN BEANS WITH BREAD CRUMBS

2 slices high-quality sandwich bread, each slice torn into quarters
3 tablespoons unsalted butter, divided use
Salt and ground black pepper
2 tablespoons grated Parmesan cheese
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 teaspoons flour
1/8 teaspoon red pepper flakes
1 teaspoon minced fresh thyme leaves
1 1/2 pounds green beans, ends trimmed
1 cup low-sodium chicken broth
1 tablespoon juice from 1 lemon

Process bread in food processor to produce even, fine crumbs, about 10 (1-second) pulses.

Heat 1 tablespoon butter in large non-stick skillet over medium-high heat; when melted, add bread crumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes.

Transfer to medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper and cheese. Set aside.

Wipe out skillet. Add remaining 2 tablespoons butter, garlic and 1/4 teaspoon salt; cook over medium heat, stirring constantly, 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 beans are partly tender but still crisp at the center, about 4 minutes.

Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes.

Off heat, stir in lemon juice and adjust seasonings with salt and pepper to taste. Transfer to serving dish, sprinkle evenly with bread crumbs and serve.

Servings: 6
Source: Best American Side Dishes by Editors of Cook's Illustrated