Special equipment: a waffle iron
Sift together the flour, whole wheat flour, sugar, mustard, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Combine the wet ingredients, dry ingredients, and thyme to form waffle batter.
Ladle the batter into the waffle iron, following the manufacturer's instructions. While the waffle iron is closed, trim any overflow with the back of a knife. Cook until golden.
Serve waffles hot, topped with hot Roasted Chicken and a generous amount of hot Dijon Cream Sauce.
Preheat the oven to 400 degrees F.
Heat a large ovenproof skillet over high heat. Meanwhile, rub the chicken breasts with the clarified butter, salt, and pepper. Place the chicken skin-side down in the hot skillet. Cook for 3 to 4 minutes until the skin is golden and crispy. Turn the breasts over and cook for another minute. Flip the chicken back onto the skin side and place the skillet directly in the oven. Roast for 10 to 12 minutes or until the juices run clear (see Cook's Note*). Remove the skillet from the oven and let the chicken rest for several minutes before slicing (see Cook's Note**).
Diagonally slice each chicken breast into 3 pieces.
In a stainless-steel saucepan, combine the cream and thyme. Cook over medium-high heat until reduced by one half. Remove from the heat and whisk in both Dijon mustards and salt. Serve warm.
The sauce can be stored in a covered container in the refrigerator for several days. Reheat over gentle heat while stirring constantly.
Another way to tell if the chicken breast is done is to lift the flap of meat on the opposite side of the skin side (the tender side), and see if the meat has turned completely white underneath. **Allowing the meat to rest after cooking enables the juices to redistribute and creates a moister chicken breast. **Clarified butter is unsalted butter that has been slowly melted, separating the milk solids from the liquids. After removing any foam off the top, the golden butter is poured or skimmed off the milky residue. Clarified butter is used to cook at higher temperatures because it has a higher smoke point.
Recipe courtesy The Cookworks, 2003
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