Creamed chicken on whole grain waffles
(from largomason’s recipe box)
Serve the waffles with sautéed green beans and mushrooms, and end the meal with fresh pineapple and giant gingersnaps.
Source: epicurious.com
Ingredients
- 2 skinless boneless chicken breast halves, cut into 1/2-inch cubes
- 2 tablespoons (1/4 stick) butter
- 1 1/2 tablespoons all purpose flour
- 1 cup canned low-salt chicken broth
- 1/3 cup whipping cream
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon Madeira or dry Sherry
- 4 frozen whole grain waffles, toasted
Directions
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Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
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Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add flour and whisk 1 minute. Gradually whisk in broth, cream and tarragon. Bring to boil, whisking constantly. Reduce heat to medium-low. Simmer sauce 1 minute. Add Madeira and simmer until sauce thickens, about 2 minutes. Return chicken and any juices to sauce. Simmer until chicken is heated through, about 1 minute. Arrange 2 waffles on each plate; top with creamed chicken.