Brussels Sprouts With Chestnuts

• 2 tablespoons unsalted butter
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cups water
• 2 lb Brussels sprouts, trimmed and halved lengthwise (8 cups)
• 1 cup heavy cream
• 2/3 cup bottled roasted whole chestnuts (4 oz), coarsely crumbled

1. Bring butter, salt, pepper, and 1 cup water to a boil over high heat in a deep 12-inch heavy skillet, then add Brussels sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining 1/4 cup water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.

unsalted butter, salt, black pepper, water, brussels sprouts, heavy cream, chestnuts

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-with-chestnuts-232987 (may not work)