Uptown Chicken and Redeye Gravy

Submitted by ratherbeswimmin

"From Cooking Light."

 

• Ready In: 41mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 1⁄2 tablespoons all-purpose flour
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 4 (4 ounce) boneless skinless chicken breast halves
• 2 teaspoons margarine
• 1⁄2 cup chopped lean country ham
• 1⁄2 cup strongly brewed coffee
• 1⁄4 cup water
• 1 tablespoon brown sugar
• 8 slices portabella mushrooms (1/2-inch thick)
• 1 tablespoon all-purpose flour
• 1 tablespoon water

directions

1. Combine the first 4 ingredients in a large heavy-duty zip-lock plastic bag; add in chicken.
2. Seal bag and shake to coat chicken.
3. Coat a large nonstick skillet with nonstick cooking spray; melt margarine in the skillet over med-high heat.
4. Add chicken to skillet; cook 2 minutes on each side or until golden.
5. Combine the ham and next 3 ingredients; pour over chicken; bring to a boil; cover and decrease heat; simmer 3 minutes.
6. Add in mushrooms; cover and simmer 5 minutes or until chicken is done and mushrooms are tender.
7. Remove chicken and mushrooms with a slotted spoon; put on a serving platter and set aside (keep warm).
8. In a bowl, combine 1 tablespoon flour and 1 tablespoon water; whisk until smooth.
9. Add mixture to cooking liquid in skillet; bring to a boil; cook stirring constantly with a whisk for 1 minute or until thickened.
10. Spoon gravy over chicken and mushrooms.

Reviews

[Outta Here]

Haven't made this lately, but made it a few times after finding it in Cooking Light. Serve it with grilled polenta! Yummy. Guess I will have to make it again soon. Thanks for jogging my memory.