Brussels Sprouts and Chestnuts With Blue Cheese

I wanted a different green for our Thanksgiving feast. I love Brussels sprouts along with half of my family, the other half hates them--all enjoyed this dish! Recipe from Sunset magazine. They suggest smaller sized sprouts to make it look pretty, I just quartered some of the larger ones. I don't know what steamed chestnuts are so I substituted water chestnuts with delicious results

• Ready In: 20 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 2  large shallots, halved lengthwise, sliced crosswise
• 1  lb Brussels sprout, stem end trimmed, halved lengthwise
• 1 (7 ounce) jar  steamed chestnuts
• 1  cup chicken broth
• 1⁄3 cup  whipping cream
• 3  tablespoons  chopped fresh chives
• 1⁄2 cup  crumbled blue cheese

Directions

1. Heat olive oil in large nonstick skillet over medium-high heat.
2. Add shallots and sauté 1 minute.
3. Add Brussels sprouts and chestnuts.
4. Sprinkle with salt and pepper and sauté 1 minute.
5. Add broth and bring to a boil then reduce heat, cover and simmer until Brussels sprouts are almost tender, about 5 minutes.
6. Uncover and boil until almost all liquid evaporates, about 4 minutes.
7. Add cream and boil until Brussels sprouts and chestnuts are coated with cream, stirring frequently, about 3 minutes.
8. Mix in chives.
9. season with salt and a generous amount of pepper.
10. Transfer to bowl. Sprinkle with cheese and serve.