Chicken Breasts with Red-Eye Gravy  

Total time: 30 minutes
     It's the coffee that gives the name to this dish.  I use instant as I always have some on hand for caffeine emergencies.  Leftover from morning coffee works just fine - as long as it hasn't been on the burner all day ;-) I usually cut chicken breasts in half before cooking.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 2 tsp olive oil
• 1 tsp paprika
• 2oz (60gr)  Prosciutto or bacon   2 - 3 slices
• 4oz (120gr) mushrooms
• 1/2 cup (4oz, 120ml) strong coffee
• 1 tbs brown sugar
• 1/4 cup (2oz, 60ml) chicken stock
• 2 tsp cornstarch (maizena) dissolved in 1 tbs water

 Instructions:

• Roughly chop Prosciutto/bacon.
• Clean, trim and quarter mushrooms.
• Cut chicken breasts in half.
• Heat oil in nonstick skillet over medium high heat.
• When hot add paprika and sauté 1 minute. 
• Add bacon or Prosciutto and sauté; 2 minutes for Prosciutto, 5 minute if using bacon. 
• Add mushrooms and sauté 4 minutes longer.
• Move vegetables and bacon to the side and add chicken breasts. 
• Sauté 2 minutes per side. 
• Add coffee, stock and sugar, bring to a boil, reduce heat, cover and simmer 10 - 15 minutes or until chicken is done. 
• Remove chicken (put on a plate and cover with the lid from the pan) and increase heat. 
• Add cornstarch dissolved in water and stir until sauce is thick. 
• Pour  sauce over chicken and serve.