Sautéed Brussels Sprouts

Trim the bases off the brussels sprouts and discard. Cut the sprouts in half. Lay a sprout half on a cutting board flat side down. Using a sharp knife and beginning at the base, cut the sprout half into very thin strips. Repeat for the remaining sprout halves. Heat butter in a large skillet over medium heat. Add the sprouts, salt, pepper, and red onion. Cook until the sprouts are tender, stirring frequently, for 10 minutes. Add chicken broth and simmer for 7 minutes. Stir in zest, lemon juice, and hazelnuts. Serve immediately.