Melt the butter in a large skillet with a lid over medium heat.
Cook the shallots until they begin to soften, then add the garlic. Cook for 30 more seconds.
Add in the green beans, and mix well, allowing the shallots and garlic to coat the beans.
Season to taste with salt and pepper.
Increase to high heat, and add the chicken stock.
Place the lid on the skillet and cook, stirring occasionally, until the beans are tender (but still bright green). The chicken stock will have evaporated - this should take about 5-7 minutes.