Smaller brussels sprouts are especially pretty in this dish.
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons olive oil
2 large shallots, halved lengthwise, sliced crosswise
1 pound brussels sprouts, stem end trimmed, halved lengthwise
1 7.25- to 7.4-ounce jar steamed chestnuts
1 cup low-salt chicken broth
1/3 cup whipping cream
3 tablespoons chopped fresh chives
1/2 cup crumbled blue cheese
Preparation
Heat olive oil in large nonstick skillet over medium-high heat. Add shallots and sauté 1 minute. Add brussels sprouts and chestnuts. Sprinkle with salt and pepper and sauté 1 minute. Add broth and bring to boil. Reduce heat, cover, and simmer until brussels sprouts are almost tender, about 5 minutes. Uncover and boil until almost all liquid evaporates, about 4 minutes. Add cream and boil until brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes. Mix in chives. Season with salt and generous amount of pepper. Transfer to bowl. Sprinkle with cheese and serve.
