- 2 skinless boneless chicken breast halves, cut into 1/2-inch cubes
- 2 tablespoons (1/4 stick) butter
- 1 1/2 tablespoons all purpose flour
- 1 cup canned low-salt chicken broth
- 1/3 cup whipping cream
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
- 1 tablespoon Madeira or dry Sherry
- 4 frozen whole grain waffles, toasted
- Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
- Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add flour and whisk 1 minute. Gradually whisk in broth, cream and tarragon. Bring to boil, whisking constantly. Reduce heat to medium-low. Simmer sauce 1 minute. Add Madeira and simmer until sauce thickens, about 2 minutes. Return chicken and any juices to sauce. Simmer until chicken is heated through, about 1 minute. Arrange 2 waffles on each plate; top with creamed chicken.