4 boneless skinless chicken breasts OR
4 split fryer breasts - skinned.
1 Tablespoons Butter
1/2 small onion, minced
1 clove garlic, crushed
1 Tablespoon parsley
1 Tablespoon Brown Sugar Twin
1 Tablespoon mustard
1/2 cup chicken stock
1/4 cup red wine
4 Tablespoons Gin
Melt the butter and sauté the chicken until browned. Transfer to ovenproof dish. Cook onion until soft. Purée the remaining ingredients together then add to pan, heat through, pour over chicken and cover dish.
Bake at 350ºF 15-20 minutes for boneless breasts and 30-40 minutes for bone-in split breasts.
Serves 4. Less than 1 gram per serving.