A quick braise in chicken stock, butter, and tarragon adds depth of flavor to fresh green beans. Add a splash of lemon and a topping of buttery crumbs mixed with parmesan cheese, and you have a vegetable worth raving about!
Place half of the butter (1 tablespoon) in a small skillet and melt over low heat. Add the bread crumbs and cook, stirring frequently, until the crumbs are golden, about 3 to 5 minutes. Set aside to cool. When the crumbs are cool, stir in the parmesan and pinch of salt.
Meanwhile, place the remaining tablespoon of butter and the tarragon in a medium-size skillet and melt over medium-high heat. Add the green beans and chicken stock, and cover the skillet. Cook until the beans are crisp-tender, 4 to 6 minutes.
Remove the cover and reduce any remaining liquid in the pan. Add a squeeze of lemon juice (no more than 1 teaspoon), and transfer the beans to a serving dish. Sprinkle with the bread crumbs and serve hot.