Red wine and gin are the reasons for the recipe’s amusing name…and are also among the reasons for its unique flavor.
1 Tbs butter substitute
4 boneless skinless chicken breasts
1/2 small onion, minced
1-2 garlic cloves, crushed
1 Tbs parsley
1 Tbs Dijon mustard
1/2 cup chicken stock/broth
1/4 cup red wine
4 Tbs gin
In a large skillet over medium heat, melt the butter sub and sauté the chicken until lightly browned on each side. Transfer to ovenproof dish.
Preheat oven to 350°. Meanwhile, in the skillet, cook onion and garlic until soft but not brown. Place remaining ingredients in a processor and puree, then add to skillet and heat through. Pour mixture over chicken and cover dish with lid or aluminum foil. Bake 15-20 minutes or till chicken tests cooked in center. Serves 4.
From The Firehouse Diet, published by XoXo Publishing. Order it or read more about it here: