Creamed Chicken And Mushrooms Onwaffles Recipe
Ingredients
| Boneless skinless chicken breasts/Skinless, boneless chicken thighs | 3⁄4 Pound | |
| Salt | 1⁄4 Teaspoon | |
| Ground pepper | 1⁄4 Teaspoon | |
| Butter | 3 Tablespoon | |
| Sliced mushrooms | 3⁄4 Pound | |
| Flour | 3 Tablespoon | |
| Dried tarragon | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Chicken broth | 1 1⁄2 Cup (24 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Dry sherry | 2 Tablespoon | |
| Waffles | 8 | |
| Thinly sliced scallions | 1⁄2 Cup (8 tbs) |
Directions
1. Season chicken with salt and pepper. In a large frying pan, melt butter over medium-high heat. Add chicken and cook, stirring often, until white throughout, about 5 minutes. Remove with a slotted spoon.
2. Add mushrooms to pan, reduce heat to medium, and cook, stirring, until softened, about 4 minutes. Add flour and cook, stirring, 2 minutes. Stir in tarragon, milk, and broth. Bring to a boil, stirring, until thickened, about 3 minutes. Reduce heat to medium-low and return chicken to pan. Stir in lemon juice and sherry and simmer 1 minute. Season with additional salt and pepper to taste.
3. Spoon chicken and mushrooms and sauce over waffles. Serve hot, with scallions sprinkled on top.
2. Add mushrooms to pan, reduce heat to medium, and cook, stirring, until softened, about 4 minutes. Add flour and cook, stirring, 2 minutes. Stir in tarragon, milk, and broth. Bring to a boil, stirring, until thickened, about 3 minutes. Reduce heat to medium-low and return chicken to pan. Stir in lemon juice and sherry and simmer 1 minute. Season with additional salt and pepper to taste.
3. Spoon chicken and mushrooms and sauce over waffles. Serve hot, with scallions sprinkled on top.
Chef
