Serve the waffles with sautéed green beans and mushrooms, and end the meal with
fresh pineapple and giant gingersnaps.
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 or 1 teaspoon dried
1 tablespoon Madeira or dry Sherry
4 frozen whole grain waffles, toasted
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.
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.
Makes 2 servings; can be doubled.
Main Course Recipes