Brussels sprouts with white wine and bacon

Ahhhhh...I love to make healthy vegetables unhealthy. It only takes two things: bacon and butter.

While the recipe below is my own creation, the concept was borrowed from two sources. Credit goes to Barefoot Contessa and my buddy, Patrick Jones, for helping me come up with the final product.

-1 1/2 pounds of brussels sprouts
-4 or 5 slices of bacon, diced
-2 tbsp butter
-1 c chicken broth
-2 tbsp dry white wine
-1 tbsp dijon mustard
-1 tsp pepper
-1 tsp salt

In a deep sautee pan, cook the bacon until it's crispy. Remove from heat, drain fat.

Prep the sprouts by cutting them into quarters (so they just start to shred).

Add the butter to the sautee pan and let it melt over medium heat. Add the sprouts, broth and mustard. Saute for 5 minutes, then add the wine (it will sizzle), salt and pepper. Cook over low heat for another 5-10 minutes, or until the liquid starts to thicken into a sauce. Toss the bacon back into the mix at the last minute.

This makes enough to serve 4-6 friends - it's a great side dish!

EDIT: 1/31/08

I made this dish again last night, only this time I left some of the bacon fat in the pan, used half the butter, and sauteed the sprouts in that for several minutes before adding the stock and dijon. It was excellent!