In a large sauté pan over medium high heat on Wolf rangetop, melt butter. Add shallots and allow to brown lightly. Add vermouth and mustard. Reduce this mixture, stirring occasionally, for about 4 minutes or until thick. Add chicken broth and reduce this by half, or about 5 minutes. Add cream and reduce by about a third, or about 5 minutes. Season with pepper and parsley just before serving.