Wine And Pepper Cream Sauce

• 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

1. Melt butter in a skillet.
2. Add shallots and cook gently 3 minutes.
3. Add brandy to pan and allow to heat through a few seconds, then flame.
4. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly 2 to 3 minutes or until slightly reduce.
5. Remove from heat and stir in cream and chopped parsley.
6. Return to medium heat and heat through 2 to 3 minutes, stirring constantly.
7. Garnish with parsley sprigs, if desired.
8. Makes 3/4 cup.

unsalted butter, shallots, brandy, white wine, chicken stock, green peppercorns, whipping cream, parsley, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463732 (may not work)