Melt the butter in a medium sauté pan over medium heat. Add the almonds and toast until golden brown. Season with salt and pepper; set aside.
Bring a large pot of salted water to a boil and blanch the green beans for 1 to 2 minutes. Place the blanched beans in an ice bath; once cool, dry the beans and reserve.
In a large sauté pan over medium heat, add the olive oil and shallots and cook until translucent, about 8 minutes. Add the garlic and cook until starting to brown, about 1 minute. Add the green beans and sauté for 2 minutes. Add the chicken stock and reduce by half, about 3 to 4 minutes. Toss with the parsley and place into serving bowl. Garnish with toasted almonds.
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