Wine and Pepper Cream Sauce
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
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.

NOTE: Serve hot with steaks, veal or fish dishes.

Per Serving: 148 Cal (81% from Fat, 6% from Protein, 14% from Carb); 2
g Protein; 10 g Tot Fat; 4 g Carb; 0 g Fiber; 25 mg Calcium; 1 mg
Iron; 213 mg Sodium; 29 mg Cholesterol