Chicken & Waffles with Mushroom Sauce

This was originally planned as a Freezer Friday dinner, using chicken breasts and brioche breadcrumbs from the freezer. However Soph was dragged to the pub last night, so it’s become a hangover breakfast instead!

The chicken is ‘oven fried’ along the lines of this Cook’s Illustrated recipe, but I sliced up the breasts before baking, and used eggs and sour cream to attach brioche breadcrumbs.

The mushroom sauce was inspired by this maple butter sauce. I fried up onions, garlic and mushrooms in butter, added more butter, then flour, to make a sort of ‘mushroux’ :) Then added thyme, seasoning (lots of black pepper)) and milk to make the sauce, with a splash of white wine vinegar added at the end.

The waffles were made with grated carrot, which seemed to make them a little soggy, but that didn’t matter once they were topped with crispy chicken and creamy sauce. I think next time I’ll add carrots, or other veg, in the morning just before making, rather than leaving in the overnight batter.

SAMSUNG CAMERA PICTURES

I’m very happy with my improvised mushroom sauce: I’m normally a follow-the-recipe type of guy, so just throwing this together and having it work was satisfying.

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