3/4 cup pecans, chopped coarse
3 tbsp. unsalted butter
2 tbsp. maple syrup
Salt and Pepper
2 tbsp. finely chopped Fresh Chives
2/3 tsp. grated orange zest
pinch of cayenne pepper
2 tsp. all-purpose flour
1-1/2 lbs. green beans, trimmed
2/3 cup low sodium chicken broth
1/3 cup orange juice
1 tsp. minced Fresh Sage
Toast pecans in 12 inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 tbsp. butter, maple syrup and 1/8 tsp. salt. Return skillet to medium heat and cook, stirring constantly, until nuts are dry and glossy, about 45 seconds; transfer to plate and set aside.
Wipe out skillet. Melt remaining 2 tbsp. butter in skillet over medium heat. Add chives, orange zest and cayenne, and cook, stirring occasionally, about 2 minutes. Stir in flour until combined, then add green beans. Add chicken broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp-tender, about 4 minutes.
Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans and serve.
Makes 8 servings.