4 chicken breasts
4 teaspoons butter or 4 teaspoons margarine
1/2 cup diced onion
1 clove garlic, minced
1 red pepper, cut in strips
3 tablespoons whipped cream cheese
1 tablespoon sour cream
2 teaspoons dry white wine ( or vermouth)
2 tablespoons chopped fresh parsley
While chicken breasts are grilling, prepare sauce.
Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
Meanwhile, measure into the blender the cream cheese, sour cream and wine.
Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
Return sauce to the saucepan and cook over low heat until heated through (Do Not Boil).
Serve over chicken; garnish with parsley.