Baby Broccoli With Pancetta & Balsamic Glaze

• 3 ounces pancetta, finely chopped
• 2 tablespoons Land O Lakes Butter
• 2 large shallots, finely chopped
• 2 cloves fresh garlic, finely chopped
• 1 1/2 pounds baby broccoli, ends trimmed
• 3/4 cup white wine or apple juice
• 2 tablespoons sugar
• 3 tablespoons balsamic vinegar
• Salt, if desired
• Pepper, if desired

1. Cook pancetta in 12-inch skillet over medium heat until crispy.
2. Remove from skillet; set aside.
3. Melt butter in same skillet with pancetta drippings until sizzling; add shallots and garlic.
4. Cook until softened.
5. Add baby broccoli and white wine.
6. Cover; cook 5-8 minutes or until broccoli is crisply tender.
7. Add sugar and balsamic vinegar; bring to a boil.
8. Cook 3-5 minutes or until mixture is thickened.
9. Add salt and pepper, if desired.

pancetta, butter, shallots, garlic, baby broccoli, white wine, sugar, balsamic vinegar, salt, pepper

Taken from www.landolakes.com/recipe/4034/baby-broccoli-with-pancetta-balsamic-glaze (may not work)