Instructions: Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add chicken and saute 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.

This recipe yields 2 servings;

can be doubled.

Comments: Serve the waffles with sauteed green beans and mushrooms, and end the meal with fresh pineapple and giant gingersnaps.

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