#2554 - Quick Chicken and Waffles

(by Shirley McNevich)

2 1/2 cups whole milk (gravy will be thinner if you use 2% milk)
a pinch of salt (more if you wish)
a pinch of black pepper (more if you wish)
4 TBSP flour
4 TBSP butter (no substitutes)
1 cup cooked chicken pieces (more if you wish)
toasted waffles

In a saucepan over low heat add butter--melt and stir. Add flour, salt and pepper--cook/stir until mixture starts to bubble while working out any lumps. Slowly add milk while stirring, then add cooked chicken pieces--cook/stir until boiling. Once gravy starts to boil, cook/stir for 1 minute. Remove from heat and taste--add more salt and pepper if desired, then stir until mixed. Place toasted waffles on plates and pour gravy mixture over the waffles.