Heat a large skillet over medium-high heat. Add bacon and sauté for 6 minutes or until bacon begins to brown. Remove bacon and add oil.
Return pan to medium heat. Add bacon, shallots and Brussel sprouts; sauté for about 4 minutes.
Add garlic and sauté about 4 minutes longer or until garlic begins to brown, stirring frequently. Add chicken broth and bring to boil.
Cook for about 2 minutes or until broth is mostly evaporated and sprouts are crisp tender. Stir occasionally.
Add salt and pepper.
Serve.
Recipe courtesy of Nell Hull.