| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Entrees, Poultry, Sent | 4 | Servings | |
INGREDIENTS
| 1 1/2 | T | All-purpose flour |
| 1/2 | t | Paprika |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 4 | Skinned boned chicken breast | |
| halves 4-ounce | ||
| 2 | t | Margarine |
| Vegetable cooking spray | ||
| 1/2 | c | Chopped lean country ham, 2 |
| ounces | ||
| 1/2 | c | Strong brewed coffee |
| 1/4 | c | Water |
| 1 | T | Brown sugar |
| 8 | Portabella mushroom slices | |
| 1/2-inch-thick | ||
| 1 | T | All-purpose flour |
| 1 | T | Water |
INSTRUCTIONS
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 (serving size: 1 chicken breast half, 2 mushroom slices, and 2 tablespoons gravy). Per serving: 235 Calories; 5g Fat (19% calories from fat); 37g Protein; 9g Carbohydrate; 89mg Cholesterol; 501mg Sodium Food Exchanges: 1/2 Starch/Bread; 5 Lean Meat; 1/2 Vegetable; 1/2 Fat Serving Ideas : Spoon over chicken and mushrooms. NOTES : Portabella mushrooms are very large, dark mushrooms, boasting an almost meatlike flavor. You can substitute large button mushrooms if portabellas are not available. Recipe by: Cooking Light, Jul/Aug 1995, page 80 Posted to MC-Recipe Digest by "C.M. Davis" <comet9@worldnet.att.net> on Mar 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 302
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 76.8mg
Sodium: 304.8mg
Potassium: 1552.2mg
Carbohydrates: 24.1g
Fiber: 4.4g
Sugar: 15.7g
Protein: 37.3g