Ingredients:
4 boneless skinless chicken breast halves
1/4 cup light rum
1/4 teaspoon nutmeg
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar, packed
3/4 teaspoon Bon Appetit seasoning mix ( see note)
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
2 tablespoons butter
2 cups sliced mushrooms
1 cup sour cream
Directions:
Pound chicken breasts to 1/2″ thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside.
Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once.
Melt the butter over a medium heat in a skillet with a cover.
Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm.
Add the mushrooms to the pan and sautee until cooked.
Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
Cover and simmer for about 5 minutes.
You might want to check and stir it once or twice during the cooking time to keep it from separating.
Serve the sauce over the chicken.
Sprinkle with additional nutmeg if desired.
NOTES:.
If you don’t have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt.
Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.