Ingredients:
4 slices peppered bacon
2 pounds Brussels sprouts, trimmed and halved through stem end
3/4 cup reduced-sodium chicken broth
1/2 t kosher salt
1/4 t Watkins Pepper
3/4 cup whipping cream
Watkins Cracked Black Pepper
Directions:
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
Serves 8
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