- 3 tablespoons butter
- 1/2 cup pine nuts
- 1 1/2 pounds fresh Brussels sprouts, halved, or 1 1/2 pounds frozen Brussels sprouts, thawed, halved
- 1 cup canned low-salt chicken broth
- 2 shallots, minced
- 1 tablespoon chopped fresh marjoram
- 1/3 cup whipping cream
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet.
- Melt 1 tablespoon butter in center of same skillet. Add shallots; saute until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
- Transfer Brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.