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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is from the Sauces, Dips and Salsas cookbook. This is great with steaks or grilled chicken. Ingredients:
4 steaks or 4 chicken breast fillets |
1 cup beef stock or 1 cup chicken stock |
1 cup cream |
3 teaspoons canned green peppercorns, rinsed and drained |
1 tablespoon brandy |
Directions:
1. Pan fry the steak or chicken in a little oil or butter. Remove from the an and cover to keep warm.
2. Add the stock to the meat juices in the pan. Stir over low heat until boiling, then add the cream and peppercorns. Boil for 8-10 minutes, stirring constantly until slightly thickened. Add the brandy and boil for 1 minute. Serve with the meat.
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