seasonal RECIPES for those who love to EAT

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What You Do

1. Preheat oven to 375°F; set rack in center position.


2. Lightly rub chicken breast with olive oil and place in a glass baking dish.  Cover with tin foil and bake for 15 to 20 minutes, or until no longer pink in the center.


3. While the chicken is cooking, peel the potatoes and cut into 1-inch chunks. Place in a sauce pot and add enough water to just cover the potatoes.  Bring to a boil and cook for 15 minutes or until potatoes are fork tender.


4. When chicken is done, remove from oven, uncover and let cool.  


5. Drain the potatoes and return to the pot you cooked them in.  Mash potatoes with a potato masher or fork.  Add butter and stir until melted, then stir in milk.  (If you prefer lighter potatoes, you can whip them with an electric hand mixer.)  Cover potatoes to keep them warm and set aside.


6. Using two forks shred the chicken into bite-sized pieces and set aside.  (I usually do this with my hands, but make sure the chicken is cool enough so you don’t burn your fingers!)


7. In a medium sauce pot, melt 4 tablespoons of butter over medium heat.  Whisk in 4 tablespoon of flour slowly, breaking up any clumps. Cook over medium heat for 1 to 2 minutes, stirring constantly, until lightly browned.


8. Add three cups of chicken broth into flour and butter mixture slowly, whisking constantly to avoid any clumps forming.  Bring to a boil and then simmer over low heat for 5 to 10 minutes, until thickened. 


9. Add shredded chicken to gravy and stir to combine.  Adjust consistency with additional broth if desired and season with salt and pepper to taste.  Cover to keep warm and set aside.


10. Heat waffle iron according to manufacturer’s directions.


11. While waffle iron is heating, in a large mixing bowl, stir together dry ingredients for waffles.  Stir in remaining ingredients until batter is well combined and nearly smooth (a few lumps are ok).


12. Cook waffles according to directions on waffle iron – you should have enough batter to make at least 8 4-inch square waffles.


13. Arrange two waffles on each plate; top each waffle with a generous scoop of mashed potato. Gently create an indentation in the top of the mashed potatoes with the back of a spoon.


14. Ladle the chicken and gravy over the top of each scoop of mashed potatoes and top with one or two
grinds of fresh black pepper.  Serve immediately.

What You Need

Chicken & Gravy

2 Boneless, skinless chicken breasts

4 tbsp. Unsalted butter

4 tbsp. All purpose flour

4 c. Low-sodium chicken broth


Freshly ground black pepper



2 Large russet potatoes

4 tbsp. Unsalted butter

1/4 c. Milk



2 c. All purpose flour

1 tsp. Salt

4 tsp. Baking powder

1 tsp. Salt

2 Eggs

1 1/2 c. Milk

1/3 c. Butter; melted


  Prep. Time:  15 minutes

  Cook Time: ​30 minutes

  Difficulty:​  Medium

A slight twist on a classic open face sandwich, this dish is a great way to warm up after a cold day skiing or really any outdoor activity.  Waffles take the place of toast or bread and are smothered in creamy mashed potatoes and flavorful chicken and gravy to yield a simple but delicious comfort food dinner.  As an added bonus, if you have extra turkey and gravy from the holidays, you can substitute them in place of the chicken and finish off the last of the leftovers!

Chicken, Waffles & Gravy