Brussels Sprouts With Pancetta - cooking recipe

Ingredients

4 ounces sliced pancetta, coarsely chopped (1/4-inch thick slices)
1 tablespoon olive oil
1/3 cup chopped shallot
3 (10 ounce) containters Brussels sprouts, trimmed and cut lengthwise into 1/2-inch thick slices
1 cup low sodium chicken broth (may use homemade turkey stock, if you have it)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

In a big skillet, cook the pancetta in heated oil over medium-heat, turning occasionally, until crisp and brown (about 5 minutes).
Add in the shallots; stir/saute for 1 minute or until softened.
Stir in the Brussels sprouts.
Add in the broth; season with salt and pepper.
Cover and lower heat to medium-low.
Simmer for about 20 minutes or until sprouts are tender when pierced with the tip of a small, sharp knife.
If any broth remains, increase heat to medium-high and cook until broth evaporates.
Serve hot.