Total Time
Prep 30 mins
Cook 20 mins

A nice tropical variation!

Ingredients Nutrition


  1. Place chicken in a single layer in a 9 x 13 inch baking dish; set aside.
  2. 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.
  3. 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.
  4. 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.