Crispy whole-grain waffles catch the creamy gravy of this home-style dish. You can also serve the chicken and gravy over rice or mashed potatoes.

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
12 mins
cook:
35 mins
total:
47 mins
Yield:
4 servings (serving size: 1 1/4 cups chicken mixture and 1 waffle)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add celery, carrot, and onion, and sauté 8 minutes or until tender. Add garlic; sauté 2 minutes. Remove from pan, and set aside.

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  • . Combine 3 tablespoons flour, pepper, poultry seasoning, and salt in a zip-top plastic bag. Add chicken; seal bag, and toss to coat. Heat remaining 2 teaspoons oil in pan; add chicken, and cook 7 minutes, browning on all sides. Add broth to pan, scraping pan to loosen browned bits. Stir in reserved vegetables and peas, and cook 3 minutes or until mixture is thoroughly heated.

  • . Combine milk and 1 tablespoon flour, stirring with a whisk. Add to chicken mixture. Bring to a boil over medium-high heat; reduce heat, and simmer 8 minutes or until slightly thick, stirring constantly. Stir in parsley. Serve over waffles.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

372 calories; fat 9.8g; saturated fat 1.8g; protein 35.4g; carbohydrates 36.1g; cholesterol 91mg; iron 3.8mg; sodium 780mg; calories from fat 24%; fiber 5.8g; calcium 184mg.
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