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SUPPER OMELET WITH CHICKEN SAUCE

Category:    Eggs, Chicken
Yield: 6 servings
 
      6    Eggs                                2 tb Chopped green pepper
    1/3 c  Milk                                2 tb Chopped pimento
    1/4 ts Salt                                2 ts Chopped chives
    1/8 ts Pepper                              1 tb Chopped ripe olives
      1 ts Butter or margarine                 2 tb Butter
           SAUCE                               2 tb Flour
      1 c  Diced cooked chicken              1/4 ts Salt
      1    2 oz can chopped mushrooms          1 c  Milk
 
  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.
  

 

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