Savory Brussels Sprouts

Savory Brussels Sprouts

Tested and tried, even changed a little in the Maine kitchen of Cher Jones

Have on hand, Brussels sprouts, butter, white wine, chicken broth, Dijon mustard, sage,
cream, almonds

Cook 2 lbs. fresh brussel sprouts in 3/4 cup chicken broth and 1/4 cup white wine. Stir
in 3Tablespoons Dijon mustard,1/4 teaspoon sage, 1cup cream.
Cook until thickened, shaking pan occasionally so that each sprout is well coated. Serve
sprinkled with warm, toasted, blanched, slivered almonds.