Tropical Drunken Chicken

Name: Tropical Drunken Chicken
Ingredients: 1 12 lbs chicken breasts, boneless, skinless (halved and flatten to 1/2-inch thickness); 14 cup rum (or substitute 1 to 2 T. of rum extract for the rum); 14 teaspoon ground nutmeg; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 tablespoon Splenda sugar substitute (Brown Sugar); 14 teaspoon crushed red pepper flakes; 18 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

12 ingredients

10 steps

Ingredients

1 12 lbs chicken breasts, boneless, skinless (halved and flatten to 1/2-inch thickness)
14 cup rum (or substitute 1 to 2 T. of rum extract for the rum)
14 teaspoon ground nutmeg
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon Splenda sugar substitute (Brown Sugar)
14 teaspoon crushed red pepper flakes
18 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.
3

Mix well and pour over chicken.
4

Cover and refrigerate 30 minutes.
5

In a large skillet over medium heat, melt butter.
6

Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden.
7

Remove chicken to a serving platter and keep warm.
8

Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes.
9

Stir in cream of coconut.
10

Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken.