Brussels Sprouts With Pancetta

• 4 ounces sliced pancetta, coarsely chopped (1/4-inch thick slices)
• 1 tablespoon olive oil
• 1/3 cup chopped shallot
• 3 (10 ounce) containters Brussels sprouts, trimmed and cut lengthwise into 1/2-inch thick slices
• 1 cup low sodium chicken broth (may use homemade turkey stock, if you have it)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
2. Add in the shallots; stir/saute for 1 minute or until softened.
3. Stir in the Brussels sprouts.
4. Add in the broth; season with salt and pepper.
5. Cover and lower heat to medium-low.
6. Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
7. If any broth remains, increase heat to medium-high and cook until broth evaporates.
8. Serve hot.

pancetta, olive oil, shallot, containters brussels, chicken broth, salt, fresh ground black pepper

Taken from www.food.com/recipe/brussels-sprouts-with-pancetta-145437 (may not work)