Chicken a la King with Sharp Cheddar Cheese Waffles

I have to admit that I rarely go to the mall anymore. Maybe a few times a year, it’s just so much easier to shop online. I have come to value my time and a mall is not where I like to spend it! It’s much better used hanging out with the family, working on a new project or cooking.



So a few weeks back, while my hubby was shopping at Dillard’s, the kiddos and I were standing at the register reading this little surprise.

 Turns out Dillard’s always has a fundraising item over the holidays to support a local organization. I am not sure if it was sheer hunger at the time but EVERYTHING sounded good in this little book.

Can you see all my post- noted recipes I want to try? This cookbook really has a ton of things I cannot wait to eat.

This weekend I tested out my first recipe, Chicken a la King with Sharp Cheddar Cornmeal Waffles

Chicken a la King

4 cups chicken broth
2 pounds skinned /boned chicken breasts
6 tablespoons butter, divided
4 red bell peppers, diced
1 medium onion, diced
1 {8 once} package fresh mushrooms, chopped
1 teaspoon salt
1/8 teaspoon ground red pepper
6 tablespoons all-purpose flour
2 cups whipping cream
3 tablespoons dry sherry
2 tablespoons lemon juice
Salt and pepper to taste


Pour broth in dutch oven and bring to a boil. Add chicken; reduce heat to medium0high and cook uncovered, 10 minutes or until chicken is no longer pink. Remove chicken from broth coarsely chop, and set aside. Strain broth through sieve and return to dutch oven; simmer uncovered, over medium-high heat until juices are reduced to 2 ½ cups {10-20 minutes}.

Melt 3 tablespoons butter in a large skillet over medium heat. Sauté red bell pepper and onion 4 minutes until tender. Add mushrooms, salt, and ground sauté 4 minutes. Remove from heat and set aside.

While broth continues to simmer, preheat waffle iron and cook waffles.

 
Melt remaining butter in dutch oven over low heat; whisk flour, dry sherry and lemon juice. Cook 3 minutes whisking constantly. Gradually whisk in reserved broth and 2 cups whipping cream; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.

 Add chicken and reserved vegetables to sauce. Cook over medium heat until thoroughly heated. Add salt and pepper to taste. Serve over Cheddar Waffles!

Sharp Cheddar- Cornmeal Waffles

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups shredded sharp cheddar cheese
½ cup chopped toasted pecans
3 large eggs
1 cup buttermilk
1 cup club soda
1/3 cup vegetable oil




Sift together first 5 ingredients in a large bowl. Stir in cheese and pecans. Combine eggs and next 3 ingredients gently stir into dry ingredients just until blended.

Spoon heaping 1 cup batter evenly onto preheated, lightly greased waffle iron. Cook 5-10 minutes or until crisp and done. Repeat with remaing batter.


 This dinner was delish and makes a ton. I had enough left over to freeze for another meal. Just reheat your waffles in the toaster. It was funny to watch the kids come to the table. They thought I had topped cinnamon waffles with chicken!


I can’t wait to try out some more things from this cookbook. If you happen to have a Dillard's near you this is a great buy at $10 bucks. A perfect stocking stuffer for the cook in your family.

I will be linking up to these great sites today. Stop on by if you get a chance! Tempt My Tummy - Tuesday at The Table - Tasty Tuesday