Steam the Brussels sprouts in the microwave on high for 4 minutes, until crisp tender, or steam them on the stove. Set aside.
Melt 2 teaspoons butter to a sauté pan over medium heat. Add the shallots, thyme, and garlic confit. Sweat the shallots for a minute, then add the chicken stock. Bring to a simmer, and simmer for 2 minutes. Whisk in the mustard and creme fraiche. Add the Brussels sprouts, and simmer until the sprouts are warmed through, and the sauce has reduced to coat them. Remove from the heat and stir in the chives. Serve and enjoy.