Uptown Chicken & Red-Eye Gravy

Uptown Chicken & Red-eye Gravy

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Mikekey *

By
@Mikekey

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.

Rating:

☆☆☆☆☆ 0 votes

Method:
Stove Top

Ingredients

  • 1 1/2 Tbsp
    all purpose flour
  • 1/2 tsp
    paprika
  • 1/8 tsp
    ground black pepper
  • 1/2 tsp
    salt
  • 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
    water
  • 1 Tbsp
    brown sugar
  • 2 medium
    portebello mushrooms, sliced 1/2-inch thick
  • 1 Tbsp
    all purpose flour
  • 1 Tbsp
    water

How to Make Uptown Chicken & Red-Eye Gravy

Step-by-Step

  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.

Printable Recipe Card

About Uptown Chicken & Red-Eye Gravy

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern



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