Brussels Sprouts with Chestnuts
3 pounds Brussels sprouts, trimmed and halved
1 tablespoon extra-virgin olive oil
5 tablespoons chicken broth
3/4 cup coarsely chopped chestnuts
1/2 teaspoon salt
Freshly ground pepper to taste
1. Bring a large saucepan of water to a boil. Add Brussels sprouts and cook until bright green and just tender, 6 to 8 minutes. Drain well.
2. Melt butter with oil and broth in a large skillet over medium heat. Add Brussels sprouts and chestnuts and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper.