Brussels Sprouts with Pancetta
1 lb. Supreme Cuts Trimmed Brussels Sprouts
2 tablespoons olive oil
3 ounces pancetta
2 garlic cloves, minced
Salt and Pepper
¾ cup low-salt chicken broth
Partially cook brussels sprouts in a large pot of boiling water, about 4 minutes. Drain.
Meanwhile, heat oil in a heavy large skillet over
medium heat. Slice the pancetta paper-thin and coarsely
chop. Add pancetta and sauté until beginning to crisp,
about 3 minutes. Add garlic and sauté until pale golden,
about 2 minutes. Add brussel sprouts to same skillet
and sauté until heated through and beginning to brown,
about 5 minutes. Season with salt and pepper. Add broth and simmer until reduced just enough to coat brussel sprouts, about 3 minutes.