1 Tbsp. butter
2 cups Brussels sprouts; core removed and leaves separated
1/2 cup chicken stock
Salt and pepper, to taste
In a very hot sauté pan, melt butter and allow to brown. Add the Brussels sprouts and sauté until they begin to brown. Add the chicken stock and season with the salt and pepper. Cook the sprouts until soft, approximately 6-8 minutes.
By Chefs Mark Gaier and Clark Frasier of Summer Winter; Contributed by Ellen Swandiak, our Hip Hostess columnist