Preparation Time: 5 Minutes
|1/2 cup stock||1 tblsp brandy|
|1 chicken stock cube||4 tblsp single cream|
Use the stock created from either baking fish, or frying chicken, as in the recipes mentioned above.
Heat the stock in a small pan, crumble in the chicken stock cube and add the brandy. Simmer gently for a few minutes. Add the cream and heat through - don't have the heat too high or the cream will curdle.
Pour over your fish or chicken and serve at once.