2 pounds Brussels sprouts, trimmed and halved through stem end
¾ cup reduced-sodium chicken broth
½ teaspoon kosher salt
¼ teaspoon black pepper
¾ cup whipping cream
cracked black pepper
In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.
This recipe was shared by Better Homes and Gardens.