INGREDIENTS

  • 2 tablespoons olive oil
  • 2 large shallots , halved lengthwise, sliced crosswise
  • 1 lb Brussels sprouts , stem end trimmed, halved lengthwise
  • 1 (7ounce)jar steamed chestnuts
  • 1 cup chicken broth
  • 1/3 cup whipping cream
  • 3 tablespoons chopped fresh chives
  • 1/2 cup crumbled blue cheese

DIRECTIONS

  1. Heat olive oil in large nonstick skillet over medium-high heat.
  2. Add shallots and sauté 1 minute.
  3. Add Brussels sprouts and chestnuts.
  4. Sprinkle with salt and pepper and sauté 1 minute.
  5. Add broth and bring to a boil then reduce heat, cover and simmer until Brussels sprouts are almost tender, about 5 minutes.
  6. Uncover and boil until almost all liquid evaporates, about 4 minutes.
  7. Add cream and boil until Brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes.
  8. Mix in chives.
  9. season with salt and a generous amount of pepper.
  10. Transfer to bowl. Sprinkle with cheese and serve.