Recipe: Uptown Chicken and Red-Eye Gravy

Uptown Chicken And Red-Eye Gravy
Yield: 4 Servings

1 1/2 tb all-purpose flour
1/2 ts paprika
1/4 ts salt
1/8 ts pepper
4 skinned boned chicken breast halves; (4-ounce)
2 ts margarine
vegetable cooking spray
1/2 c chopped lean country ham; (2 ounces)
1/2 c strong brewed coffee
1/4 c water
1 tb brown sugar
8 portabella mushroom slices; 1/2-inch-thick)
1 tb all-purpose flour
1 tb water

Combine first 4 ingredients in a large zip-top heavy-duty plastic bag. Add the chicken; seal bag, and shake to coat. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add 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. Add mushrooms; cover and simmer 5 minutes or until chicken is done and mushrooms are tender. Remove chicken and mushrooms with a slotted spoon, and place on a serving platter; set aside, and keep warm. 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 with a wire whisk.
Yield: 4 servings