Arugula

Savory Waffles with Roasted Chicken & Mustard Cream Sauce

March  6, 2014
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

  • Serves 4
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
  • 2 cups cooked chicken (I used meat from a rotisserie chicken)
  • 2 tablespoons fresh lemon juice
  • Arugula and paprika, for garnish
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Serve waffles topped with chicken mixture and arugula, and sprinkled with paprika.

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