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5 minutes
10 minutes
15 minutes
- 0.5 cup butter
- 6 tablespoons brown sugar
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 small bananas, sliced
- 2 (1.5 fluid ounce) jiggers amaretto liqueur
- 0.75 cup coconut-flavored rum
- In a large skillet over medium heat, melt the butter and mix in the brown sugar. Season the chicken with salt and pepper, then coat with flour. Add the chicken and bananas to the skillet and cook until chicken is almost cooked through, stirring occasionally. Pour in the amaretto and rum, then heat through. Remove from heat and carefully flambe using a long match or lighter until the flame goes out. Let it burn until the alcohol cooks off. Serve and enjoy!
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