Uptown Chicken And Redeye Gravy - cooking recipe

Ingredients

1 1/2 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4 ounce) boneless skinless chicken breast halves
2 teaspoons margarine
1/2 cup chopped lean country ham
1/2 cup strongly brewed coffee
1/4 cup water
1 tablespoon brown sugar
8 slices portabella mushrooms (1/2-inch thick)
1 tablespoon all-purpose flour
1 tablespoon water

Preparation

Combine the first 4 ingredients in a large heavy-duty zip-lock plastic bag; add in chicken.
Seal bag and shake to coat chicken.
Coat a large nonstick skillet with nonstick cooking spray; melt margarine in the skillet over med-high heat.
Add chicken to skillet; cook 2 minutes on each side or until golden.
Combine the ham and next 3 ingredients; pour over chicken; bring to a boil; cover and decrease heat; simmer 3 minutes.
Add in mushrooms; cover and simmer 5 minutes or until chicken is done and mushrooms are tender.
Remove chicken and mushrooms with a slotted spoon; put on a serving platter and set aside (keep warm).
In a bowl, combine 1 tablespoon flour and 1 tablespoon water; whisk until smooth.
Add mixture to cooking liquid in skillet; bring to a boil; cook stirring constantly with a whisk for 1 minute or until thickened.
Spoon gravy over chicken and mushrooms.