Title: Uptown Chicken and Red-Eye Gravy
Categories: Poultry, Entrees, Sent
Yield: 4 Servings

1 1/2 tb All-purpose flour
1/2 ts Paprika
1/4 ts Salt
1/8 ts Pepper
4 Skinned boned chicken breast
-halves; (4-ounce)
2 ts Margarine
Vegetable cooking spray
1/2 c Chopped lean country ham; (2
-ounces)
1/2 c Strong brewed coffee
1/4 c Water
1 tb Brown sugar
8 Portabella mushroom slices;
-(1/2-inch-thick)
1 tb All-purpose flour
1 tb Water

Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add
the chicken; seal bag, and shake to coat.

Melt margarine in a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken, and cook 2 minutes on each side or until
golden brown.

Combine ham, coffee, 1/4 cup water, and sugar; pour over chicken. Bring to
a boil; cover, reduce heat, and simmer 3 minutes. Add mushrooms; cover and
simmer 5 minutes or until chicken is done and mushrooms are tender.

Remove chicken and mushrooms with a slotted spoon, and place on a serving
platter; set aside, and keep warm.

Combine 1 tablespoon flour and 1 tablespoon water in a small bowl, and stir
with a wire whisk; add to cooking liquid in skillet. Bring to a boil, and
cook 1 minute or until thickened, stirring constantly with a wire whisk.
Yield: 4 servings (serving size: 1 chicken breast half, 2 mushroom slices,
and 2 tablespoons gravy).

Per serving: 235 Calories; 5g Fat (19% calories from fat); 37g Protein; 9g
Carbohydrate; 89mg Cholesterol; 501mg Sodium Food Exchanges: 1/2
Starch/Bread; 5 Lean Meat; 1/2 Vegetable; 1/2 Fat

Serving Ideas : Spoon over chicken and mushrooms.

NOTES : Portabella mushrooms are very large, dark mushrooms, boasting an
almost meatlike flavor. You can substitute large button mushrooms if
portabellas are not available.

Recipe by: Cooking Light, Jul/Aug 1995, page 80

Posted to MC-Recipe Digest by "C.M. Davis" on Mar
25, 1998