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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.
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