Wine And Pepper Cream Sauce - cooking recipe

Ingredients

2 Tbsp. unsalted butter
2 shallots, finely chopped
1 Tbsp. brandy
1/2 c. dry white wine
1/2 c. chicken stock
2 tsp. green peppercorns, coarsely crushed
3 Tbsp. whipping cream
1 Tbsp. chopped fresh parsley
fresh parsley sprig, if desired

Preparation

Melt butter in a skillet.
Add shallots and cook gently 3 minutes.
Add brandy to pan and allow to heat through a few seconds, then flame.
When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly 2 to 3 minutes or until slightly reduce.
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 sprigs, if desired.
Makes 3/4 cup.