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Ingredients
- 2 chicken breasts
- 2 teaspoon butter
- 1/4 c. diced onion
- 1/2 sm. garlic clove, chopped
- 1/2 med. red bell pepper, seeded & cut into thin strips
- 2 tbsp. whipped cream cheese
- 2 teaspoon lowfat sour cream
- 1 teaspoon dry white wine
- 1 tbsp. minced fresh parsley
Directions
- Broil chicken breasts till done, about 5 min on each side. While chicken is broiling, in small saucepan heat butter till bubbly and warm; add in onion and garlic and saute/fry till onion is translucent/soft, about 2 min. Add in pepper strips and cook, stirring occasionally, till tender crisp, about 5 min. Transfer pepper mix to blender container, add in cream cheese, lowfat sour cream and wine and process till smooth, scraping down sides of container as necessary. Return sauce to pan and cook over low heat till heated through, don't boil. Top chicken with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 2 servings | |
| Calories 335 | |
| Calories from Fat 189 | 56% |
| Total Fat 21.19g | 26% |
| Saturated Fat 8.63g | 35% |
| Trans Fat 0.17g | |
| Cholesterol 113mg | 38% |
| Sodium 154mg | 6% |
| Potassium 421mg | 12% |
| Total Carbs 4.1g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.32g | 2% |
| Protein 30.29g | 48% |
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