4           boneless skinless chicken breasts
3 tsp      butter or margerine
1/2 cup  red wine semi dry
1/2 cup  green bell pepper
1/2 cup  red bell pepper
1/2 cup  green winter onions
1/2 cup  shelled almond pieces
    Lemon Pepper seasoning
    Salt and pepper

In a large skillet melt 2 tsp butter or margerine, place breasts in skillet season with Lemon pepper seasoning and sear. Add 1/4 cup red wine and baste 2 min on each side. Place breasts in a 8X10 baking dish along with remaining juice from skillet and bake at 400 degrees till chicken reaches 160 degree internal temperature ( this is important to help prevent the transfer of samonila posioning caused by raw chicken ). Place the remaining ingrediants in skillet and saute'. Arrange 2 breasts overlapping slightly on plate and pour saute' mix over the top. Decorate with a parsley sprig. Suggest serving with potatoes augratin or parsley buttered baby potatoes and a green vegetable.