CRISTEAN'S DRUNKEN CHICKEN
INGREDIENTS
4 BONELESS, SKINLESS CHICKEN BREASTS HALVES
1 1/2 TO 1 1/4 POUNDS FLATTENED TO 1/2 INCH THICKNESS
1/4 CUP LIGHT RUM
(sub 1 or 2 tablespoons rum extract)
1/4 TEASPOON GROUND NUTMEG
1 TABLESPOON SOY SAUCE
1 TABLESPOON LIME JUICE
1 TABLESPOON BROWN SUGAR
1/4 TEASPOON CRUSHED RED PEPPER
1/8 TEASPOON GROUND GINGER
2 TABLESPOONS BUTTER
8 OUNCES OF SLICED FRESH MUSHROOMS
1 CUP CREAM OF COCONUT
DIRECTIONS
SET ASIDE CHICKEN IN A SINGLE LAYER IN A 9 X 13 GLASS BAKING DISH
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, TURNING ONCE
IN A LARGE SKILLET OVER MEDIUM HEAT MELT BUTTER
REMOVE CHICKEN FROM MARINATE
RESERVING EXCESS MARINATE,
AND SAUTE CHICKEN UNTIL COOKED THRU AND GOLDEN
REMOVE CHICKEN TO A SERVING PLATTER AND KEEP WARM
ADD MUSHROOMS TO EXCESS MARINATE TO SKILLET COOK 3 TO 5 MINUTES
STIR IN CREAM OF COCONUT
COOK SAUCE OVER LOW HEAT FOR 5 TO 10 MINUTES
UNTIL LIGHTLY THICKENED
SERVE OVER CHICKEN