1 1/2 tsp. olive oil
1 red bell pepper, diced
1 shallot, diced
1/4 cup white wine
1/4 cup chicken stock
1/4 cup sour cream
In a sauté pan, heat oil and sauté pepper and shallot until tender. Add wine and stock, and reduce by half. Add sour cream. Purée in a blender until smooth. Set aside.
