"Drunken" Chicken

This is like one of those fancy tropical drinks... you know, the ones with the rum, lime juice, and cream? But baked on top of chicken, it'll really impress your company. Oh...and made this way, you don't need a straw.

Serves: 4

Preparation Time: 30 min

Cooking Time: 40 min

Ingredients

• 4 boneless, skinless chicken breast halves (1 to 1 ¼ pounds), flattened to ½-inch thickness
• 1/4 cup light rum
• 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
• 1 (4 ounce) can sliced mushrooms, drained
• 1 cup (1/2 pint) sour cream

Instructions

1. Place chicken in a single layer in a 7- x 11-inch glass baking dish; set aside.
    
2. In a small bowl, make a marinade by combining rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover chicken and refrigerate 30 minutes, turning once.
    
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 heat 1 to 2 minutes. Gradually add sour cream, stirring to blend. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken breasts. 

Notes

Just before serving, sprinkle with additional nutmeg, if desired.