• 4 boneless skinless chicken breasts OR 4 split fryer breasts - skinned.
• 1 Tablespoons Butter
• ½ small onion, minced
• 1 clove garlic, crushed
• 1 Tablespoon parsley
• 1 Tablespoon Brown Sugar Twin
• 1 Tablespoon mustard
• ½ cup chicken stock
• ¼ cup red wine
• 4 Tablespoons Gin

Preheat oven to 350 degrees. In a large skillet, sauté the butter and chicken until chicken is browned. Remove chicken and set aside. Add onion to skillet and sauté until soft. Puree remaining ingredients in a blender then add to skillet and heat through. Place chicken in a baking dish and pour mixture on top. Bake 15 -20 minutes for boneless breasts. Bake 30-40 minutes for bone in split breasts.

Yields 4 servings
Total Net carbs:less than 1 gram per serving