Supper omelet with chicken sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| ⅓ | cup | Milk |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Butter or margarine |
| SAUCE | ||
| 1 | cup | Diced cooked chicken |
| 1 | 2 oz can chopped mushrooms | |
| 2 | tablespoons | Chopped green pepper |
| 2 | tablespoons | Chopped pimento |
| 2 | teaspoons | Chopped chives |
| 1 | tablespoon | Chopped ripe olives |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Milk |
Directions
OMELET
Make cream sauce with butter, flour, salt and milk. Add chicken, mushrooms, green pepper, pimento, olives and chives. Heat thru. Keep warm.
(This is the original sauce: Or use 1 can condensed cream of chicken soup, adding mushrooms, green pepper, pimento, olives and chives.) Beat eggs slightly, beat in milk and seasonings. Heat butter in non-stick skillet, pour in omelet mixture and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. When egg is just cooked but still shiny, loosen edge, roll or fold one half over. Serve on warm platter with sauce.
From Better Homes and Gardens, April, 1956, as sent by Mrs. W. H.
Lillard, Jr., Sharon, Massachusetts Posted by: Sheila Exner