4 chicken breasts
4 teaspoons butter or margarine
1/2 cup diced onion
1 garlic clove, minced
1 red pepper, cut into strips
3 tablespoons whipped cream cheese
1 tablespoon sour cream
2 teaspoons dry white table wine or vermouth
2 tablespoons chopped fresh parsley

While chicken breasts are grilling, prepare sauce. Saut?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 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 saucepan and cook over low heat until heated through (DO NOT BOIL).

Serve over grilled chicken; garnish with parsley.

Serves 4.