1 1/2 lbs. of Brussel Sprouts, halved
3 slices of bacon, cooked and chopped
1 tbsp. of extra virgin olive oil
1 shallot, chopped
salt and pepper to taste
1 cup of chicken broth

In a large pan, heat olive oil. Add chopped shallot. Saute about a minute until slightly browned. Add Brussel sprouts. Salt and pepper. Brown and add chicken broth. Bring to a bubble. Cook about ten minutes covered. Transfer to serving dish. Sprinkle bacon on top.