1 tablespoon olive oil
1 pound skinless, boneless chicken breast half
1/2 cup green onion cut into 1-inch pieces
2 tablespoon dark or golden rum
1 cup Pace® Picante Sauce
1/4 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.
article courtesy of KitchenDaily.com