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1
Sift together the flour, whole wheat flour, sugar, mustard, baking powder, baking soda, and salt.
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2
In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
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3
Combine the wet ingredients, dry ingredients, and thyme to form waffle batter.
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4
Ladle the batter into the waffle iron, following the manufacturer's instructions.
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5
While the waffle iron is closed, trim any overflow with the back of a knife.
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6
Cook until golden.
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7
Serve waffles hot, topped with hot Roasted Chicken and a generous amount of hot Dijon Cream Sauce.
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8
Preheat the oven to 400 degrees F.
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9
Heat a large ovenproof skillet over high heat.
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10
Meanwhile, rub the chicken breasts with the clarified butter, salt, and pepper.
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11
Place the chicken skin-side down in the hot skillet.
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12
Cook for 3 to 4 minutes until the skin is golden and crispy.
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13
Turn the breasts over and cook for another minute.
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14
Flip the chicken back onto the skin side and place the skillet directly in the oven.
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15
Roast for 10 to 12 minutes or until the juices run clear (see Cook's Note*).
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16
Remove the skillet from the oven and let the chicken rest for several minutes before slicing (see Cook's Note**).
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17
Diagonally slice each chicken breast into 3 pieces.
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18
In a stainless-steel saucepan, combine the cream and thyme.
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19
Cook over medium-high heat until reduced by one half.
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20
Remove from the heat and whisk in both Dijon mustards and salt.
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21
Serve warm.
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22
The sauce can be stored in a covered container in the refrigerator for several days.
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23
Reheat over gentle heat while stirring constantly.
