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ROTISSERIE CHICKEN WITH WAFFLES AND GRAVY

MAKES 4 SERVINGS

Start to finish: 20 minutes

1 tablespoon olive oil

2 (4-ounce ) 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

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.

J.R. Hirsch, AP



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