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.
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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