2 chicken breasts
2 tsp. butter
1/4 c. diced onion
1/2 sm. garlic clove, minced
1/2 med. red bell pepper, seeded & cut into thin strips
2 tbsp. whipped cream cheese
2 tsp. sour cream
1 tsp. dry white wine
1 tbsp. chopped fresh parsley

Broil chicken breasts until done, about 5 minutes on each side. While chicken is broiling, in small saucepan heat butter until bubbly and hot; add onion and garlic and saute until onion is translucent, about 2 minutes. Add pepper strips and cook, stirring occasionally, until tender crisp, about 5 minutes. Transfer pepper mixture to blender container, add cream cheese, sour cream and wine and process until smooth, scraping down sides of container as necessary. Return sauce to pan and cook over low heat until heated through, do not boil. Top chicken with sauce.