What's better than a plate of hot waffles? A plate of waffles with half savory waffles, half sweet waffles. I topped the sweet waffles with an apple compote and walnuts, and the savory walnuts are this recipe below. The savory waffles are topped with a chicken and mushroom mixture coated in a creamy whole-grain mustard sauce. Savory waffle goodness. —foxeslovelemons
What You'll Need
Herbed Buttermilk Waffles
cup plus 2 tablespoons buttermilk
cup plus 2 tablespoons all-purpose flour
chopped fresh parsley
chopped fresh rosemary
chopped fresh thyme
Roasted Chicken & Mustard Cream Sauce
button mushrooms, thinly sliced
country Dijon mustard
cooked chicken (I used meat from a rotisserie chicken)
fresh lemon juice
Arugula and paprika, for garnish
Prepare Herbed Buttermilk Waffles: In large bowl, whisk together eggs, buttermilk and butter. Add remaining ingredients and whisk until smooth. Cook waffles according to waffle maker instructions.
In large saucepan, heat oil over medium-high heat. Add mushrooms, cook 4 to 6 minutes or until mushrooms are golden brown. Add half and half and mustard; heat to boiling. Reduce heat to medium and simmer 8 to 10 minutes or until mixture is reduced by half. Stir in chicken and lemon juice; cook 2 minutes or until chicken is heated through.
Serve waffles topped with chicken mixture and arugula, and sprinkled with paprika.