Pan Braised Brussels Sprouts
Products you'll need:
CAMPBELL’S® Condensed Low Fat Cream of Chicken SoupAn iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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- 5 slices bacon, cut into small pieces
- 1 can (284 mL/ 10 oz) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
- 1 tbsp (15 mL) lemon juice
- 1 tsp (5 mL) mustard powder
- 1/4 tsp (1 mL) ground black pepper
- 1 lb (454 g) Brussels sprouts, trimmed and finely sliced (about 4 cups/1 L)
- 1 tbsp (15 mL) chopped fresh sage leaves
- Cook bacon until crisp, in large non-stick skillet at medium-high heat. Reduce heat to medium.
- Drain excess fat, leaving about 2 tablespoons (30 mL) in skillet.
- Stir in soup, lemon juice, mustard powder and pepper. Heat mixture to a boil. Reduce heat to low and simmer for 1 minute.
- Add Brussels sprouts and sage and stir well. Cover and cook for 15 minutes, stirring occasionally.
- Brussels sprouts can be either sliced very finely by hand with a sharp knife or by using the fine slicing blade in a food processor.
- Two teaspoons (10 mL) of chopped fresh rosemary leaves give another great flavour accent when used in place of the fresh sage.
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