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Creamed Chicken And Mushrooms Onwaffles

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  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)

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.

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Creamed Chicken And Mushrooms Onwaffles Recipe