••••START TO FINISH: 25 MIN. MAKES: 4 SERVINGS••••
•1 lb fresh or frozen Brussels sprouts, thawed
•3 TB olive oil
•2 garlic cloves, minced
•1/4 cup white wine
•1/2 cup chicken broth
•4 tsp lemon juice
•1/2 tsp dried thyme
•1/4 salt
•1/4 tsp pepper
•2 TB butter
•1 tsp grated lemon peel
•+Minced fresh parsley, optional
1. Cut Brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
2. Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
3. Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley.
