ROTISSERIE CHICKEN WITH WAFFLES AND GRAVY
Start to finish: 20 minutes
1 tablespoon olive oil
Two 4-ounce containers sliced button mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
¼ 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
• In a large skillet over medium-high, 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, stir 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.
Nutrition information per serving: 510 calories; 290 calories from fat (57 percent of total calories); 32 g fat (16 g saturated; 0.5 g trans fats); 165 mg cholesterol; 23 g carbohydrate; 2 g fiber; 4 g sugar; 29 g protein; 1310 mg sodium