4 slices peppered bacon
2 lb. brussels sprouts trimmed and halved through stem end
3/4 C reduced-sodium chicken broth
1/2 t kosher salt
1/4 t pepper
3/4 C whipping cream
Cracked black pepper

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