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Recipe: Supper Omelet with Chicken Sauce (1956)

Main Dishes - Chicken, Poultry
SUPPER OMELET WITH CHICKEN SAUCE

FOR THE CHICKEN SAUCE:
2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 cup milk
1 cup diced cooked chicken
1 (2 oz) can chopped mushrooms
2 tbsp chopped green pepper
2 tbsp chopped pimento
1 tbsp chopped ripe olives
2 tsp chopped chives
FOR THE OMELET:
6 eggs
1/3 cup milk
1/4 tsp salt
1/8 tsp pepper
1 tsp butter or margarine

TO MAKE THE CHICKEN SAUCE:
Make cream sauce with butter, flour, salt and milk. Add chicken, mushrooms, green pepper, pimento, olives and chives. Heat thru. Keep warm.

TO MAKE THE OMELET:
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.

Servings: 6
From: Mrs. W. H. Lillard, Jr., Sharon, Massachusetts
Source: Better Homes and Gardens, April, 1956
MsgID: 016537
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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