Author Notes
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
Ingredients
- Herbed Buttermilk Waffles
-
2
eggs
-
1
cup plus 2 tablespoons buttermilk
-
6 tablespoons
unsalted butter
-
1
cup plus 2 tablespoons all-purpose flour
-
3 tablespoons
sugar
-
1 teaspoon
baking powder
-
2/3 teaspoon
baking soda
-
1/4 teaspoon
salt
-
1/4 cup
chopped fresh parsley
-
1/2 teaspoon
chopped fresh rosemary
-
1/2 teaspoon
chopped fresh thyme
- Roasted Chicken & Mustard Cream Sauce
-
2 tablespoons
olive oil
-
12
button mushrooms, thinly sliced
-
3 cups
half-and-half
-
3 tablespoons
country Dijon mustard
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2 cups
cooked chicken (I used meat from a rotisserie chicken)
-
2 tablespoons
fresh lemon juice
-
Arugula and paprika, for garnish
Directions
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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.
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Serve waffles topped with chicken mixture and arugula, and sprinkled with paprika.
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