Ingredients
Olive oil cooking spray
1
lb fresh Brussels sprouts, halved
1/2
cup white wine
1/2
cup Progresso™ chicken broth (from 32-oz carton)
Salt and pepper to taste
1
tablespoon butter
2
tablespoons sweetened dried cranberries, chopped
2
tablespoons chopped walnuts
Preparation
Heat stockpot with heavy bottom over medium heat about 5 minutes or until very hot.
Spray stockpot with cooking spray. Add Brussels sprouts; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in wine. Add broth, salt and pepper. Cover; cook 5 minutes.
Uncover; stir. Cook uncovered until all liquid has evaporated.
Stir in butter, cranberries and walnuts. Once butter melts, cook 2 to 3 minutes longer. Remove from heat; pour into serving dish. Serve immediately.
