1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth
Partially cook the Brussel sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add pancetta and Saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussel sprouts to the same skillet and saute until heated though and beginning to brown, about 5 minutes.
Season with salt and pepper, to taste. add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.