Maple Rum-Glazed Chicken

Campbell's Maple Rum-Glazed Chicken Recipe

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.

At a glance

Prep

10 min.

Total

30 min.

Serves

4

Cook: 20 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1/2 cup green onions (scallions) cut into 1-inch pieces
2 tablespoons dark or golden rum
1 cup Pace® Picante Sauce
1/4 cup pure maple syrup

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned on both sides.

  • 2

    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.

  • 3

    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.

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RID#60725

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