6 slices center-cut bacon, chopped $
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth $
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

6 slices center-cut bacon, chopped $ 1/2 cup sliced shallot (about 1 large) 1 1/2 pounds Brussels sprouts, trimmed and halved 6 garlic cloves, thinly sliced 3/4 cup fat-free, lower-sodium chicken broth $ 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper

1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).

2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.