Uptown Chicken & Red-Eye Gravy
Recipe: #19146
May 20, 2015
Categories: Chicken, Mushrooms, Southern, Low Fat, No Eggs, Boneless Pieces, Chicken Dinner, more
"This is from Cooking Light. I have been making this for about 20 years. I serve it with slices of grilled polenta."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (191.2 g)
- Calories 254.4
- Total Fat - 6.1 g
- Saturated Fat - 1.7 g
- Cholesterol - 105.7 mg
- Sodium - 600.1 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 0.3 g
- Sugars - 3.2 g
- Protein - 39.2 g
- Calcium - 22.5 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine first 4 ingredients in a large zip-top plastic bag. Add the chicken; seal bag, and shake to coat.
Step 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.
Step 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.
Step 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.
Step 5
Spoon over chicken and mushrooms.
Tips
No special items needed.
1 Reviews
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