Peel shallot and finely chop

Remove leaves from parsley stems and mince. Place shallots and Chardonnay in a medium saucepan over medium high heat

Bring to a boil and cook until wine is reduced to 1 tablespoon, about 4 minutes

Add the cream and lower the heat to medium

Whisk in the mustard and simmer until thickened and reduced enough to coat the back of a spoon, 3 to 4 minutes

Stir in parsley and season to taste with salt and pepper.