Uptown Chicken & Red-eye Gravy Recipe

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Uptown Chicken & Red-Eye Gravy

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.

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Stove Top


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 medium
portebello mushrooms, sliced 1/2-inch thick
1 Tbsp
all purpose flour
1 Tbsp


1Combine first 4 ingredients in a large zip-top plastic bag. Add the chicken; seal bag, and shake to coat.
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.
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.
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.

About this Recipe

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