Heat a large nonstick skillet over medium-high heat. Add bacon and saute for 5 minutes or until bacon starts to brown. Remove pan from heat. Remove bacon from pan with a slotted spoon, reserving 1 tbsp of drippings in the pan and discarding the rest.
Return pan to medium-high heat. Stir in bacon, shallot and Brussels sprouts. Saute for 4 minutes. Add garlic and saute, stirring frequently, for 4 more minutes, or until garlic begins to brown. Add the chicken broth and bring to a boil. Cook for 2 minutes or until broth has mostly evaporated and the sprouts are tender. Remove from heat. Season with salt and pepper and serve.