Real Recipes From Real Home Cooks ®

uptown chicken & red-eye gravy

Recipe by
Mikekey *
Seattle, WA

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.

method Stove Top

Ingredients For uptown chicken & red-eye gravy

  • 1 1/2 Tbsp
    all purpose flour
  • 1/2 tsp
  • 1/8 tsp
    ground black pepper
  • 1/2 tsp
  • 1 lb
    boneless, skinless chicken breast halves (4 halves)
  • 2 tsp
    unsalted butter
  • 1/2 c
    chopped ham (i use lunchmeat type sliced ham)
  • 1/2 c
    strong brewed coffee
  • 1/4 c
  • 1 Tbsp
    brown sugar
  • 2 md
    portebello mushrooms, sliced 1/2-inch thick
  • 1 Tbsp
    all purpose flour
  • 1 Tbsp

How To Make uptown chicken & red-eye gravy

  • 1
    Combine first 4 ingredients in a large zip-top plastic bag. Add the chicken; seal bag, and shake to coat.
  • 2
    Melt 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.
  • 3
    Add 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.
  • 4
    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. Spoon over chicken and mushrooms and serve.

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