Wine and Pepper Cream Sauce

Wine and Pepper Cream Sauce

Ingredients:
2 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon brandy
1/2 cup dry white wine
1/2 cup chicken stock
2 teaspoons green peppercorns, coarsely crushed
3 tablespoons whipping cream
1 tablespoon fresh parsley, chopped

Directions:
Fresh parsley sprig (optional)
Melt butter in a skillet. Add shallots and cook gently 3 minutes.
Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add
wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly
reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat
through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired.
Makes 3/4 cup.