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Wine and Pepper Cream Sauce
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tablespoons unsalted butter
shallots, finely chopped
tablespoon brandy
/2 cup dry white wine
/2 cup chicken stock
teaspoons green peppercorns, coarsely crushed
tablespoons whipping cream
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
Wine and Pepper Cream Sauce
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