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).

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.

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