Sutton'S Chicken

• 4 to 6 oz. chicken breasts
• `1 c. flour
• 2 eggs
• 1 c. cornmeal
• 2 Tbsp. vegetable oil
• 4 thin slices country ham
• 1 c. chicken stock
• 1 c. strong black coffee
• 2 Tbsp. butter
• 1/2 c. cream
• 1/4 c. chopped scallions
• salt
• freshly ground pepper

1. Dust chicken with flour, dip into an egg wash made by beating eggs with milk, then dip in cornmeal.
2. Heat oil in large skillet. Fry chicken until golden brown, 5 to 7 minutes on each side.
3. Put a ham slice on top of each chicken breast, then turn carefully so that ham is underneath.
4. Lower heat and cook 5 minutes more. Remove chicken from pan and keep warm.
5. Add chicken stock and coffee to the same pan and reduce by half.
6. Stir in butter and cream, lower heat and cook until thickened.
7. Stir in scallions, season to taste.
8. Place chicken, ham side up, on plates and top with ham gravy.
9. Serve with grits and okra.

chicken breasts, flour, eggs, cornmeal, vegetable oil, thin slices country ham, chicken stock, black coffee, butter, cream, scallions, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318465 (may not work)