Place the wine and chicken stock in a heavy saute pan and simmer over medium heat until it is reduced to about half it''s original volume (about 10 minutes). Add the black pepper part way through the reduction to allow it to infuse it''s flavors.

While it''s simmering blend the butter and flour together into a paste and chill to firm it up.

When the stock is reduced slowly blend in the cream. Then add the butter paste in 1/2 teaspoon increments while whisking the sauce. It will thicken after a few minutes into a creamy sauce. Add a pinch of salt if needed but keep in mind that the chicken stock has salt already and you''ve concentrated that flavor. Allow the sauce to go a bit thicker than you need as it will thin a bit in the next step.

Just prior to serving pour the brandy around the rim of the hot pan and tilt it to ignite the fumes. While it''s flaming whisk the sauce to blend the brandy and thin the sauce. This will also give the sauce a nice glossy "finish". This step can be done at the table if you're into that sort of theatrics (I certainly am).

Serve hot.

Each (2 tbs) serving of sauce contains an estimated:

Cals: 107, FatCals: 26, TotFat: 3g

SatFat: 2g, PolyFat: 0g, MonoFat: 1g

Chol: 9mg, Na: 204mg, K: 45mg

TotCarbs: 6g, Fiber: 0g, Sugars: 3g

NetCarbs: 6g, Protein: 0g