mustard braised brussels sprouts

Move away from the stinky, mushy steamed brussels sprouts from your childhood. These are anything but... and the sauce? Pan-licking good doesn't begin to cover it... I'm going to use this sauce on chicken, fish, winter squash... and anything else that I can think of.

barely adapted from a smitten kitchen recipe...

1 tbsp butter

1 tbsp olive oil

1 lb brussel sprouts, trimmed and halved

3 shallots, sliced

1/2 c white wine (dry)

1 c chicken stock (reduced sodium)

2 tbsp half & half

1+ tbsp honey mustard (jack daniel's)

kosher salt

black pepper (freshly ground)

1. Heat butter and oil in extra-large skillet (flat bottom) over medium heat. Add brussels sprouts flat side down and in a single layer; brown the brussels sprouts- should take 5-7 minutes.

2. Salt and pepper to taste. Add shallots, wine, and chicken stock to the brussels sprouts. Bring to a easy boil, reduce heat to low, cover and simmer from 15-20 minutes (depending on the size of the sprouts)- sprouts should be "fork"-tender (i use the tip of a knife).

3. Remove brussel sprouts from the pan with a slotted spoon. Increase heat again to medium, reducing sauce for 2 minutes, then stir in half & half and honey mustard. Taste sauce for seasoning, then add brussels sprouts back to pan and lightly toss. Transfer to serving dish or plate and serve.