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Fry chicken fillets in oil until tender and juicy. Remove from the skillet and cover fillets to keep warm.
Halve red peppers and place them on an oven sheet skin side up.
Broil peppers under the broiler, turning frequently, until blistered and charred all over. Put the hot peppers in a bowl, cover tightly with plastic wrap, until cool enough to handle. Remove the skins, the seeds and the veins. Process to make a puree.
Place white wine, vinegar and heavy cream and cook over hot water.
Heat oil in a skillet and fry onion with garlic, chili paste and allspice until onion is soft and tender. Add this mixture to wine, vinegar and heavy cream mixture and mix well. Stir in red pepper puree and butter cubes. Season with salt and pepper to taste.
Stir constantly. Strain and serve this sauce over chicken fillets.
Serve with cooked white rice, or vegetables or salad.
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