Drunken Chicken

READY IN: 35mins
Recipe by Charmed

I picked up the McCormick Cookbook for 50 cents in a thrift shop, mainly because this recipe, chicken breasts in a rich rum flavored cream sauce, caught my eye. It was a good move. The chicken was absolutely delicious. I had it on noodles, and thought it was perfect that way. But it would go with many things. I did not include the marinating time in the total cooking time, which is 30 minutes.

Top Review by Smilyn

I am so bad... I have been making this for a long time and did not give it a review at all to give credit where credit is due. I want to say this is such a great dish and that the hubby just loves it. We switch the light rum for a dark (Captain Morgan's Rum specifically). This is a great recipe! We usually make this with a veggie or mashed potatoes. Thank you so much! This is a winner!

Ingredients Nutrition


  1. Pound chicken breasts to 1/2" thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside.
  2. Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once.
  3. Melt the butter over a medium heat in a skillet with a cover.
  4. Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm.
  5. Add the mushrooms to the pan and sautee until cooked.
  6. Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
  7. Cover and simmer for about 5 minutes.
  8. You might want to check and stir it once or twice during the cooking time to keep it from separating.
  9. Serve the sauce over the chicken.
  10. Sprinkle with additional nutmeg if desired.
  11. NOTES:.
  12. If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
  13. If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt.
  14. Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.

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