From Cooking Light, November 2011
Heat a large non-stick skillet over medium-high heat. Add the bacon and sauté for 5 minutes or until the bacon begins to brown. Remove pan from heat. Remove bacon with a slotted spoon, reserving 1 T. drippings in the pan. Discard the remaining drippings.
Return the pan to medium-high heat and stir in the bacon, shallot and Brussels sprouts; sauté for 4 minutes. Add the garlic and sauté for 4 more minutes or until the garlic begins to brown, stirring frequently. Add the chicken broth and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat and stir in the salt and pepper. Makes about 6 servings.
6 slices center-cut bacon, chopped
1/2 cup sliced shallot
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup chicken broth
1/8 tsp. salt
1/8 tsp. freshly ground black pepper