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| Country Chicken with Cornmeal Waffles - Soul Food Breakfast Recipe
Directions: Pound the chicken breast flat with a heavy mallet. Heat a 13-inch nonstick sauté pan over medium high heat and sear the breast for about 3 minutes on each side. Add the sherry, scraping up the browned bits with a wooden spoon. REmove the breasts from the pan and let them cool. Mince the breast. In the same skillet, melt the butter and sauté the shallots for about 1 minute. Add the flour and stir until the butter is absorbed into the flour. Add the milk slowly, stirring until the mixture thickens. The mixture should be the consistency of a light soup. Add more milk if a thinner sauce is desired. Add the chicken cubes to the sauce, then the salt, chives, dill, and zest and simmer for about 5 minutes. Remove from the heat and add the pepper. Serve over cornmeal Waffles. Makes 6 waffles Per Serving: 220 calories / 4 gm fat / 39 gm carbohydrates / 240 mg sodium
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