Chicken, waffles and gravy, the weeknight-easy way

By Diherbert

From Dallas Morning News series of recipes on Rotisserie Chicken recipes

Ingredients

• 1 tablespoon olive oil
• 2 (4-oz) containers sliced button mushrooms
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1 cup heavy cream
• Salt and ground black pepper
• 4 frozen waffles
• Meat from a 2-pound rotisserie chicken, warmed and shredded

Preparation

Step 1

In a large skillet over medium-high heat, heat the oil. Add the mushrooms, onion and garlic, then saute until the mushrooms are browned and the pan is nearly dry, about 5 minutes.

Add the wine and stir to deglaze the pan. When the wine has evaporated, tir in the cream, then bring to a simmer. Season with salt and pepper, then set aside.

Toast the waffles according to package directions.

Place one toasted waffle on each serving plate. Top with a heap of warmed, shredded chicken, then spoon ample amounts of mushroom gravy over it.