Ingredients

• 4  slices peppered bacon
• 2  lb. Brussels sprouts, trimmed and halved through stem end
• 3/4  cup reduced-sodium chicken broth
• 1/2  tsp. kosher salt
• 1/4  tsp. black pepper
• 3/4  cup whipping cream
•   Cracked Black Pepper

Directions

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

2. 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.

3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper. Serves 8.