Drunken Chicken

Recipe Ingredients

12		Boneless skinless chicken breast halves
3/4 cup	177ml	Light rum
3 tablespoons	45ml	Light brown sugar
3 tablespoons	45ml	Lime juice
3 tablespoons	45ml	Soy sauce
1 teaspoon	5ml	McCormick Bon Appetit
1/2 teaspoon	2.5ml	McCormick Crushed Red Pepper
1/4 teaspoon	1.3ml	McCormick Ground Nutmeg
1/4 teaspoon	1.3ml	McCormick Ground Ginger
1/4 cup	49g / 1.7oz	Butter or margarine
3 cups	711ml	Sliced mushrooms
2 cups	474ml	Dairy sour cream
		Carrot and celery in long thin strips - to garnish

Recipe Instructions

Place chicken between 2 pieces of wax paper and pound to 1/2-inch thickness. Pierce in several places with fork and place in single layer in shallow glass dishes.

Place rum, sugar, lime juice, soy sauce, and seasonings in bowl and stir to combine. Pour over chicken. Cover and refrigerate 30 minutes to marinate, turning once.

Melt butter in large skillet over medium heat. Remove chicken from marinade and set marinade aside. Saute chicken in butter. Remove to warm platter.

Add mushrooms to skillet and saute about 3 minutes. Reduce heat, stir in reserved marinade, cover, and cook over low heat 5 minutes.

Remove skillet from heat and slowly stir in sour cream. Spoon over chicken. Garnish with strips of carrot and celery.

This recipe yields 12 servings, 1/2 chicken breast with sauce each.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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