Add a touch of boozy elegance to this vegie side dish – you're sure to impress.
50 g butter, choppped
1 Tbsp caster sugar
70 ml Chardonnay
400 g green beans, tops trimmed
sea salt flakes and black pepper to season
Put butter, sugar and wine in a large deep frying pan over high heat. Bring to the boil, cook for 4 minutes or until butter melts. Add beans, cover with lid and cook for 2 minutes, stirring occasionally. Cook for a further 1 minute, uncovered. Season and serve drizzled with pan juices.