Sautéed Green Beans with Creamy Lemon Dressing

Sautéed Green Beans with Creamy Lemon Dressing
  • Yield: 4 servings
  • Ease of cooking: Easy
    Method of cooking: Mixed stove top
  • Prep time: 15 minutes
    Cooking time: 15 minutes


  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 2 pounds green beans, trimmed, cut into 1½-inch pieces
  • Kosher salt and ground black pepper
  • 1 cup heavy cream
  • 6 sprigs fresh thyme, leaves only
  • ½ lemon, zested and juiced
  • 1 cup chicken broth
  • 2 tablespoons sour cream


  1. Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside.
  2. Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
  3. Pour the dressing over the green beans to serve.
Recipe courtesy of Nancy Fuller