Ingredients

• 1 pound green beans, trimmed
• 1 tablespoon olive oil
• 1 tablespoon grated orange peel
• 2 teaspoons grated lemon peel
• 2 garlic cloves, minced
• 1/4 cup canned low-salt chicken broth
• 2 tablespoons (1/4 stick) butter

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Instructions

1. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Heat oil in heavy large skillet over medium-high heat. Add orange peel, lemon peel, and garlic and stir 1 minute. Add broth and simmer 1 minute. Add butter and beans. Toss until beans are heated through and sauce coats beans, about 2 minutes. Season with salt and pepper and serve.