1. Melt butter in skillet over medium-high heat.
2. Add green beans and carrots; season with salt and pepper.
3. Add chicken stock; reduce the heat to medium, cover and simmer until tender, about 6 minutes.
4. Add chives, tarragon, white wine vinegar and sugar.
5. Cook for 3 more minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (777g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 243 (50%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 68.3mg||21 %|
|Sodium 763.3mg||26 %|
|Potassium 1614.4mg||42 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 38.3g|
|Protein 13.8g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 487
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