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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.

This recipe courtesy of KitchenDaily.com

Spotted at PraiseCleveland.com

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