Drunken Chicken

Pierce the chicken several times with a fork. Place the chicken in zip-top plastic bags (if making the full recipe you'll probably need more than one).

In a bowl or large measuring cup, stir together the rum, brown sugar, lime juice, soy sauce, seasoned salt, red pepper flakes, nutmeg, and ginger. Mix until the sugar dissolves. Divide the marinade between the plastic bags. Seal the bags and turn to coat the chicken in the marinade. Place the bags in the refrigerator and let the chicken marinate for 30 minutes (or up to 8 hours). Turn the bags occasionally so the chicken is evenly coated.

When ready to cook, remove the chicken from the bags, reserving the marinade.

Heat the butter in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through (about 10 minutes). Remove the chicken from the pan and keep warm.

Add the mushrooms to the skillet and cook, stirring occasionally, for about 3 minutes.

Add the reserved marinade to the skillet and bring to a simmer. Let cook for 5 minutes.

Remove the skillet from the heat. Stir in the sour cream.

Place the chicken on individual serving plates. Spoon the sauce over the chicken and serve immediately.