Recipes Developed by Donna Dooher
Photography by James Tse
Food Styling by Carol Dudar
First published in Wish October 2006
American | Roasting | Poultry | Kid-friendly | Dinner | All categories...
food
Chicken & Waffles
Bring a bit of southern comfort to the table tonight. Start the sauce first while bringing the rest of the meal together.
TIME SAVER Pre-measure dry waffle ingredients ahead of time, put them in resealable plastic bags and label. Dinner will come together without even having to think about it.
Ingredients (Serves 4)
| 1 | cup 35% cream |
| 2 | tablespoons chopped, fresh thyme |
| 1 | tablespoon Dijon mustard |
| 1 | tablespoon grainy mustard |
| 4 | boneless, skin-on chicken breasts |
| olive oil, salt and pepper for rubbing | |
| 1/2 | cup whole-wheat flour |
| 1/2 | cup all-purpose flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1 | tablespoon granulated sugar |
| 1 | tablespoon dry mustard |
| 1 | egg |
| 1/2 | cup buttermilk |
| 1/2 | cup melted, unsalted butter |
| 1/2 | cup chicken stock |
| fruit chutney for serving |
Instructions
Sauce- Combine cream, stock and 1 tablespoon chopped, fresh thyme in a stainless steel pot.
- Bring to a boil and reduce by half.
- Remove from heat and whisk in Dijon and grainy mustards. Set aside.
- Preheat oven to 400 F.
- Heat a large, oven-proof skillet over medium-high heat.
- Rub chicken breasts with olive oil, salt and pepper and place skin-side down in hot skillet.
- Cook for 2-3 minutes until skin is golden and crispy.
- Turn breasts over and cook for another minute. Flip chicken back onto skin-side and place skillet in oven.
- Roast for 10-12 minutes or until juices run clear. Remove skillet from oven and let chicken rest for several minutes before slicing.
- Sift flours, baking powder, baking soda, 1/2 teaspoon salt, sugar and dry mustard together in a large bowl.
- Whisk together egg, buttermilk and butter in a separate bowl.
- Mix wet ingredients into dry ingredients, and stir in 1 tablespoon chopped, fresh thyme.
- Cook waffles following directions on waffle iron.
- Slice each breast into 3 or 4 slices and fan over waffle.
- Drizzle with Dijon cream sauce and top with fruit chutney.
Tried this recipe and loved it, found a shortcut or gave it your own special twist? E-mail us!
Nutritional information
Nutrients per serving: 780 calories, 50 g fat, 51 g protein, 30 g carbohydrates, 3 g fibre. Excellent source of vitamin A.
Comment on "Chicken & Waffles"
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Marthe Normandin writes:
Bonjour
J'ai essayé cette recette. Je la trouve simple et délicieuse. Je la recommande à mes amis
—posted October 14, 2006 at 6:30 p.m.
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