125ml (1/2 cup) Campbell's Real Stock Chicken
100ml tomato puree
1 tablespoon chopped fresh continental parsley
1 tablespoon brandy
Salt & freshly ground black pepper
Directions
Heat the butter in a medium saucepan over medium-low heat until foaming. Add the flour and stir with a wooden spoon for 2 minutes or until combined.
Add the green shallots and mushrooms and gently toss for 2 minutes or until the mushrooms are tender. Add the wine, stock, tomato puree, parsley and brandy.
Increase the heat to medium and bring to the boil, stirring constantly. Reduce the heat to low and simmer, stirring, for 6 minutes or until the sauce thickens slightly and coats the back of a spoon. Taste and season with salt and pepper.
