Tropical Drunken Chicken

A nice tropical variation!

• Ready In: 50 mins
• 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

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.