Tropical Drunken Chicken

Name: Tropical Drunken Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs chicken breasts, boneless, skinless (halved and flatten to 1/2-inch thickness); 1/4 cup rum (or substitute 1 to 2 T. of rum extract for the rum); 1/4 teaspoon ground nutmeg; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 tablespoon Splenda sugar substitute (Brown Sugar); 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon ground ginger (or 1-inch piece ginger, grated); 8 green onions, sliced; 2 tablespoons butter; 8 ounces mushrooms, sliced; 1 cup cream of coconut

Submitted by Likkel

"A nice tropical variation!"

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Ready In:: 50mins
Ingredients:: 12
Serves:: 4

ingredients

1 ¹⁄₂ lbs chicken breasts, boneless, skinless (halved and flatten to 1/2-inch thickness)
¹⁄₄ cup rum (or substitute 1 to 2 T. of rum extract for the rum)
¹⁄₄ teaspoon ground nutmeg
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon Splenda sugar substitute (Brown Sugar)
¹⁄₄ teaspoon crushed red pepper flakes
¹⁄₈ teaspoon ground ginger (or 1-inch piece ginger, grated)
8 green onions, sliced
2 tablespoons butter
8 ounces mushrooms, sliced
1 cup cream of coconut

directions

Place chicken in a single layer in a 9 x 13 inch 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.
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.