Watch FoodPRO Chef Dustin Stone as he makes a Southern – Style Chicken and Waffles with Country Gravy. Thanks for cooking with FoodPRO!
Prepare and quarter Belgian Waffle.
Deep fry breaded chicken breasts until golden brown.
Heat skillet over medium heat and sauté julienned onions until caramelized. Add butter and flour to make roux. Add milk and Classical Reductions chicken stock and mix until smooth and thickened. Season with café ground pepper.
To Plate:
Make a bed of sautéed green beans. Place one quarter of the Belgian waffle on top of the green beans followed by one of the chicken breasts. Drizzle with the country gravy. Place another quarter of the waffle on top followed by another chicken breast and top with more gravy. Garnish with a sprig of Italian parsley.
Item # 27027 2 ea. Breaded Chicken Breast
½ ea. Belgian Waffle (quartered)
Country Gravy:
Item # 31040 4 oz. Jumbo Onion (julienned)
Item # 10220 1 Tbs. Butter Solids
Item # 41350 1 Tbs. Flour
Item # 19071 1 cup Milk
Item # 66386 1 Tbs. Classical Reductions
Chicken Stock
Item # 42992 2 tsp. Café Ground Black Pepper
Garnish:
Item # 31720 4 oz. Green Beans (blanched
and sautéed)
Item # 31227 1 sprig Italian Parsley