Ingredients

4 slices peppered bacon

2 lb. brussel sprouts, trimmed and halved through the stem end

3/4 cup reduced-sodium chicken broth

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

3/4 cup whipping cream

Cracked black pepper

Preparation

  1. In a 12" skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in the skillet.

  2. In skillet add brussel sprouts to drippings; cook and stir over medium heat for 4 minutes. Add broth, salt and pepper. Heat to boiling. Reduce heat. Simmer, covered for 5 minutes. Uncover; cook 2-4 minutes or until liquid is nearly evaporated. Add cream. Cook for 4 minutes or more until thickened.

  3. Transfer spouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.