1/2 cup white wine or reduced-sodium chicken broth
1/4 cup lemon juice
2 tablespoons butter
1-1/2 pounds fresh green beans, trimmed
In a large nonstick skillet coated with cooking spray, cook prosciutto in oil over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
In the same skillet, combine the wine, lemon juice and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half.
Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. Add beans to skillet; toss to coat. Sprinkle with prosciutto just before serving.