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.

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