uptown chicken & red-eye gravy
This is adapted from Cooking Light. I have been making this for about 25 years. I serve it with slices of grilled polenta, but would be good with grits or potatoes.
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prep time
cook time
method
Stove Top
yield
Ingredients
- 1 1/2 tablespoons all purpose flour
- 1/2 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 pound boneless, skinless chicken breast halves (4 halves)
- 2 teaspoons unsalted butter
- 1/2 cup chopped ham (i use lunchmeat type sliced ham)
- 1/2 cup strong brewed coffee
- 1/4 cup water
- 1 tablespoon brown sugar
- 2 medium portebello mushrooms, sliced 1/2-inch thick
- 1 tablespoon all purpose flour
- 1 tablespoon water
How To Make uptown chicken & red-eye gravy
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Step 1Combine first 4 ingredients in a large zip-top plastic bag. Add the chicken; seal bag, and shake to coat.
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Step 2Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add the 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.
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Step 3Add mushrooms; cover and simmer 5 minutes or until chicken is done and mushrooms are tender. Remove chicken and mushrooms with a slotted spoon, place on a platter, and keep warm.
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Step 4Combine 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. Spoon over chicken and mushrooms and serve.
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Discover More
Category:
Chicken
Ingredient:
Chicken
Culture:
Southern
Method:
Stove Top
Keyword:
#cooking with coffee
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