Wash and trim the brussels sprouts, removing any tough or marked outer leaves. Using a sharp knife or a mandolin, thinly slice the brussels sprouts.
In a large skillet over high heat, sauté the chopped bacon until crisp, about 5 – 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reduce the heat to medium-high and deglaze the skillet with the white wine, scraping all the bits off the bottom of the pan with a wooden spoon. Once the wine has reduced by more than half, add the sliced brussels sprouts and sauté, stirring occasionally, until beginning to soften, about 5 minutes. Add the chicken broth and simmer, partially covered, until tender, about 10 minutes.
Add the cooked bacon back to the skillet along with the Parmesan and crème fraîche. Cook, stirring, for 2 – 3 minutes or until the cheese has melted and is well incorporated. Season with salt and freshly ground pepper to taste and serve immediately.