Balsamic Glazed Green Beans with Shallots

Our favorite way to use the green beans we've been getting from my school's garden and the Fort Collins Farmers' Market lately!

This came from Cooking Light, but we traded their pearl onions for the shallots, which are easier to find. 

1 1/4 pounds of green beans, trimmed
1 tbsp butter, divided.
6 ounces shallots, cut into slivers
1/4 cup fat-free, lower sodium chicken broth
3 tbsp balsamic vinegar
1 tbsp sugar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

Boil the green beans for 4 minutes, then place in an ice water bath.

In a skillet, heat half of the butter and cook the shallots for 3 minutes or so, until they are browned. Add the broth, sugar, and vinegar and bring to a boil. After 3 minutes or so, it should become syrupy and you can add the beans, the rest of the butter, and season with salt and pepper.