"Drunken" Chicken

By mahto

Ingredients

• 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds), flattened to 1/2-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

Preparation

Step 1

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.