Boil brussel sprouts in salt water for about 5min, until slightly tender but not done. In the meantime, sautee bacon and garlic until golden. Drain sprouts and add to the frying pan with the garlic and bacon. Sautee until outside is slightly brown. Add sprouts, garlic and bacon to chicken broth. Use enough broth to just cover sprouts. Boil until reduced or until sprouts are tender, about 10min.