Prep 20 mins
Cook 15 mins
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.
- 4 boneless skinless chicken breast halves
- 1⁄4 cup light rum
- 1⁄4 teaspoon nutmeg
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar, packed
- 3⁄4 teaspoon Bon Appetit seasoning mix (see note)
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon ground ginger
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1 cup sour cream
- 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.
- 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.
- Melt the butter over a medium heat in a skillet with a cover.
- 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.
- Add the mushrooms to the pan and sautee until cooked.
- Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
- Cover and simmer for about 5 minutes.
- You might want to check and stir it once or twice during the cooking time to keep it from separating.
- Serve the sauce over the chicken.
- Sprinkle with additional nutmeg if desired.
- If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
- 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.
- Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.
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!