Tropical Drunken Chicken

• 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

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.

chicken breasts, rum, ground nutmeg, soy sauce, lime juice, splenda sugar substitute, red pepper, ground ginger, green onions, butter, mushrooms, cream of coconut

Taken from www.food.com/recipe/tropical-drunken-chicken-511821 (may not work)