4 slices peppered bacon (I made my own and it worked well)
2 lb. Brussels sprouts, trimmed and halved from the top down through the stem end
3/4 cup chicken broth
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3/4 cup heavy cream
In a large skillet, cook the bacon over medium heat until browned and crisp. Drain on paper towels and save about 2 Tbsp. drippings in skillet. Add sprouts to drippings and cook over medium heat 4 minutes, stirring occasionally. Add broth, salt and pepper. Heat to boiling. Reduce heat and simmer, covered for another 5 minutes. Remove cover and continue cooking 2 to 4 minutes or till liquid is almost evaporated. Add the cream and cook until thickened...about 4 minutes. Transfer sprouts to a serving dish and top with crumble bacon and a little more cracked pepper.
Per Serving: 174 cal.; 7 gm sat. fat; 38 mg chol; 10 g. car; 4 gm fiber, 6 gm protein.....6 net carbs per sering.