1 lb. small brussels sprouts, (about 3 cups)
2 cups chicken bouillon
10 oz/ can water chestnuts, drained
2 tbsp. butter
Generous pinch of granulated sugar
1/2 tsp. dried leaf thyme
Salt and freshly ground black pepper
Freshly squeezed lemon juice (optional)

Makes 4 Servings

Recipe from Chatelaine Cook Book 

Trim the ends of the sprouts as necessary.  Cut a shallow cross in the base of each sprout with the tip of a sharp knife.  Bring the chicken bouillon to a boil in a large saucepan.  Add the sprouts and boil gently, uncovered, until almost fork tender, about 5 to 10 min. depending on the size of the sprouts.  While the sprouts are cooking , slice the chestnuts.  

When sprouts are almost fork tender, drain well.  If the sprouts are large, you may with to slice then in half and return to pan.  Then, add the butter, a very generous pinch of sugar, seasonings and chestnuts to pan.  Sauté over med. heat until the chestnuts are warm and sprouts are glazed.  Drizzle with a little freshly squeezed lemon juice, if you wish.