Chicken, waffles and gravy, the weeknight-easy way

This is my weeknight-friendly take on fried chicken served on waffles, a total comfort food perfect for a cold winter night.

And two totally respectable convenience foods make it a snap to get on the table in almost no time -- rotisserie chicken and frozen waffles.

Rotisserie Chicken with Waffles and Gravy

Start to finish: 20 minutes

Servings: 4

1 tablespoon olive oil

Two 4-ounce containers sliced button mushrooms

1 medium yellow onion, diced

2 cloves garlic, minced

1/4 cup white wine

1 cup heavy cream

Salt and ground black pepper

4 frozen waffles

Meat from a 2-pound rotisserie chicken, warmed and shredded

In a large skillet over medium-high, heat the oil.

Add the mushrooms, onion and garlic, then saute until the mushrooms are browned and the pan is nearly dry, about 5 minutes.

Add the wine and stir to deglaze the pan.

When the wine has evaporated, stir in the cream, then bring to a simmer. Season with salt and pepper, then set aside.

Toast the waffles according to package directions.

Place a toasted waffle on each serving plate.

Top with a heap of warmed, shredded chicken, then spoon ample amounts of mushroom gravy over it.

Nutrition information per serving: 510 calories; 290 calories from fat (57 percent of total calories); 32 g fat (16 g saturated; 0.5 g trans fats); 165 mg cholesterol; 23 g carbohydrate;