12 boneless, skinless chicken breast halves
3/4 cup light rum
3 tablespoons light brown sugar
3 tablespoons lime juice
3 tablespoons soy sauce
1 teaspoon McCormick Bon Appétit
1/2 teaspoon McCormick Crushed Red Pepper
1/4 teaspoon McCormick Ground Nutmeg
1/4 teaspoon McCormick Ground Ginger
1/4 cup butter or margarine
3 cups sliced mushrooms
2 cups dairy sour cream
Long thin strips carrot and celery to garnish
Place chicken between 2 pieces of wax paper and pound to 1/2-inch thickness. Pierce in several places with fork and place in single layer in shallow glass dishes.
Place rum, sugar, lime juice, soy sauce, and seasonings in bowl and stir to combine. Pour over chicken. Cover and refrigerate 30 minutes to marinate, turning once.
Melt butter in large skillet over medium heat. Remove chicken from marinade and set marinade aside. Sauté chicken in butter. Remove to warm platter.
Add mushrooms to skillet and sauté about 3 minutes. Reduce heat, stir in reserved marinade, cover, and cook over low heat 5 minutes.
Remove skillet from heat and slowly stir in sour cream. Spoon over chicken. Garnish with strips of carrot and celery.
Makes 12 servings, 1/2 chicken breast with sauce each