Slice beans in half lengthwise. Melt margarine in a large skillet. Add beans, and sauté 5 minutes. Add chicken broth, pepper, and salt. Bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Combine cornstarch and water; pour over beans. Cook, tossing gently, 1 minute. Stir in lemon juice. Just before serving, sprinkle with toasted almonds.