Just a little bit of rum goes a long way to bring great flavor to this sautéed chicken dish. The alcohol will burn off giving you absolutely melt-in-your-mouth goodness in just 30 minutes.
cost per recipe: $8.39
The price is determined by the national average.
tablespoon olive oil
pound skinless, boneless chicken breast halves
cup green onioncut into 1-inch pieces
tablespoons dark or golden rum
cup Pace® Picante Sauce
cup pure maple syrup
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
Add the onions to the skillet and cook for 2 minutes, stirring occasionally. Stir in the rum. Cook and stir for 2 minutes, scraping up the browned bits from the bottom of the skillet.
Stir in the picante sauce and syrup and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Slice the chicken before serving.
Pace® Picante Sauce
March 19, 2013
This recipe was very easy to prepare and had a good combination of sweetness and heat. I used a jar of chunky salsa we had on hand and spiced rum. I am sure it is important to use real maple syrup, not pancake syrup, to get the right sweetness. I served this with green beans and rice.
January 14, 2012
After reading the other reviews I decided to try something other than salsa. I julienned green and red peppers. I sauteed them beforehand and then added the peppers to the chicken for the last few minutes. Turned out great. Maybe a tad too sweet but very good. Make sure to salt and pepper the chicken before sauteeing.
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