Brussels Sprouts with Pancetta and Shallots

Directions

1. Remove any tough outer layers and slice the brussels sprouts vertically into 1/4-inch discs. I prefer to use smaller, sweeter sprouts for this recipe.
2. Meanwhile, saute pancetta in a large frying pan over medium heat.
3. Add shallots and brussels sprouts to pancetta and rendered fat. Saute until shallots are translucent and sprouts are just beginning to wilt.
4. Add the chicken broth and cover with lid or foil; cook another 10 minutes or until brussels sprouts are soft. Add salt and pepper to taste. Enjoy!