“Drunken" Chicken

Ingrédients

4 boneless, skinless chicken breast halves (1 to 1-½ pounds), flattened to ½-inch thickness

1/4 cup light rum

1/4 teaspoon ground nutmeg

1 tablespoon soy sauce

1 tablespoon lime juice

1 tablespoon brown sugar

1/4 teaspoon crushed red pepper

1/8 teaspoon ground ginger

2 tablespoons butter

8 ounces sliced fresh mushrooms

1 cup cream of coconut

Instructions

Place chicken in a single layer in a 9- x 13-inch glass baking dish; set aside.

In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once.

In a large skillet over medium heat, melt butter. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden. Remove chicken to a serving platter and keep warm.

Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes. Stir in cream of coconut. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken.

Notes

Feel free to substitute 1 to 2 tablespoons of rum extract for the rum.