Uptown Chicken And Redeye Gravy

• 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

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

flour, paprika, salt, pepper, chicken breast halves, margarine, lean country ham, strongly brewed coffee, water, brown sugar, portabella mushrooms, flour, water

Taken from www.food.com/recipe/uptown-chicken-and-redeye-gravy-181197 (may not work)