FBD

Wine and Pepper Cream Sauce

FrenchChickenIntermediate3 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp unsalted butter
  • 2 each shallots, finely chopped
  • 1 tbsp brandy
  • 0.5 cup dry white wine
  • 0.5 cup chicken stock
  • 2 tsp green peppercorns, coarsely crushed
  • 3 tbsp whipping cream
  • 1 tbsp fresh parsley, chopped

Instructions

  1. 1

    Fresh parsley sprig (optional) Melt butter in a skillet.

  2. 2

    Add shallots and cook gently 3 minutes.

  3. 3

    Add brandy to pan and allow to heat through for a few seconds, then flame.

  4. 4

    When flames subside, add wine to shallots.

  5. 5

    Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced.

  6. 6

    Remove from heat and stir in cream and chopped parsley.

  7. 7

    Return to medium heat and heat through 2 to 3 minutes, stirring constantly.

  8. 8

    Garnish with parsley sprig, if desired.

  9. 9

    Makes 3/4 cup.

  10. 10

    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

Tags

greeklow-carb-recipes