Creamed Chicken And Mushrooms Onwaffles
|Boneless skinless chicken breasts/Skinless, boneless chicken thighs||3⁄4 Pound|
|Ground pepper||1⁄4 Teaspoon|
|Sliced mushrooms||3⁄4 Pound|
|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|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
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.