Savory Waffles With Roasted Chicken & Mustard Cream Sauce

• Herbed Buttermilk Waffles
• 2 eggs
• 1 cup plus 2 tablespoons buttermilk
• 6 tablespoons unsalted butter
• 1 cup plus 2 tablespoons all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 2/3 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh thyme
• Roasted Chicken & Mustard Cream Sauce
• 2 tablespoons olive oil
• 12 button mushrooms, thinly sliced
• 3 cups half-and-half
• 3 tablespoons country Dijon mustard
• 2 cups cooked chicken (I used meat from a rotisserie chicken)
• 2 tablespoons fresh lemon juice
• Arugula and paprika, for garnish

1. Prepare Herbed Buttermilk Waffles: In large bowl, whisk together eggs, buttermilk and butter. Add remaining ingredients and whisk until smooth. Cook waffles according to waffle maker instructions.
2. In large saucepan, heat oil over medium-high heat. Add mushrooms, cook 4 to 6 minutes or until mushrooms are golden brown. Add half and half and mustard; heat to boiling. Reduce heat to medium and simmer 8 to 10 minutes or until mixture is reduced by half. Stir in chicken and lemon juice; cook 2 minutes or until chicken is heated through.
3. Serve waffles topped with chicken mixture and arugula, and sprinkled with paprika.

buttermilk, eggs, buttermilk, unsalted butter, flour, sugar, baking powder, baking soda, salt, parsley, fresh rosemary, thyme, chicken, olive oil, button mushrooms, country, chicken, lemon juice, arugula

Taken from food52.com/recipes/27040-savory-waffles-with-roasted-chicken-mustard-cream-sauce (may not work)