marmalady
Executive Chef
A little different take on fried chicken!
UPTOWN CHICKEN WITH RED-EYE GRAVY
4 servings
1 ½ T flour
½ tsp. paprika
½ tsp. salt
2tsp. butter
4 skinless chicken breast
½ cup strong coffee
½ tsp. black pepper
¼ cup water
½ cup country ham chopped
1T brown sugar
1T flour
1T water
Combine 1 ½ T flour, paprika, ¼ tsp. salt, and pepper in a large ziplock bag; add chicken; seal bag and shake to coat.
Melt butter in large skillet on medium high heat; add chicken and cook 2 minutes on each side or til golden brown. Combine ham, coffee, ¼ cup water, and sugar; pour over chicken. Bring to boil; cover, reduce heat and simmer 8-10 minutes til chicken is done; remove chicken to a serving platter and keep warm.
Combine 1T flour and 1T water in small bowl and stir to mix; add to cooking liquid in skillet; bring to a boil, and cook 1 minute or til thickened, stirring constantly with a whisk. Spoon over chicken.
UPTOWN CHICKEN WITH RED-EYE GRAVY
1 ½ T flour
½ tsp. paprika
½ tsp. salt
2tsp. butter
4 skinless chicken breast
½ cup strong coffee
½ tsp. black pepper
¼ cup water
½ cup country ham chopped
1T brown sugar
1T flour
1T water
Combine 1 ½ T flour, paprika, ¼ tsp. salt, and pepper in a large ziplock bag; add chicken; seal bag and shake to coat.
Melt butter in large skillet on medium high heat; add chicken and cook 2 minutes on each side or til golden brown. Combine ham, coffee, ¼ cup water, and sugar; pour over chicken. Bring to boil; cover, reduce heat and simmer 8-10 minutes til chicken is done; remove chicken to a serving platter and keep warm.
Combine 1T flour and 1T water in small bowl and stir to mix; add to cooking liquid in skillet; bring to a boil, and cook 1 minute or til thickened, stirring constantly with a whisk. Spoon over chicken.
Barbara
