Chicken Omelette Recipe
Chicken omelet is a filling and appetizing chicken and eggs recipe. Perpared with added omelet and cooked with chicken broth to taste, the chicken omelet recipe can be served with sides of choice like grilled or baked vegetables.
Ingredients
1 Tbsp. butter
1 lb. cubed chicken breast
1/2 lb. mushrooms, sliced
1 large onion, sliced into 1/2 rings
1 c. chicken broth
4 beef bouillon cubes
1 Tbsp. cornstarch
10 eggs, whipped
Directions
Melt butter in large skillet; add chicken and stir until light brown.
Add mushrooms on top of chicken; add onion.
Dissolve bouillon cubes in chicken stock.
Add cornstarch to stock and mix well.
Pour in skillet over chicken.
Cook until it begins to thicken.
When done, lower heat.
Using a 12 inch nonstick skillet, grease with butter.
Pour eggs in skillet and shake to level out.
Cook on low heat; punch holes in bubbles.
Any liquid on top of eggs, push over to side so all eggs will be well done.
When bottom is done, fill center with filling, about 3 inches wide.
Turn one side over filling, then turn other side over top and pin with 3 toothpicks.
Turn skillet on side and slide omelet onto serving platter.
Center omelet in platter and spoon balance of filling along sides of omelet.
Add mushrooms on top of chicken; add onion.
Dissolve bouillon cubes in chicken stock.
Add cornstarch to stock and mix well.
Pour in skillet over chicken.
Cook until it begins to thicken.
When done, lower heat.
Using a 12 inch nonstick skillet, grease with butter.
Pour eggs in skillet and shake to level out.
Cook on low heat; punch holes in bubbles.
Any liquid on top of eggs, push over to side so all eggs will be well done.
When bottom is done, fill center with filling, about 3 inches wide.
Turn one side over filling, then turn other side over top and pin with 3 toothpicks.
Turn skillet on side and slide omelet onto serving platter.
Center omelet in platter and spoon balance of filling along sides of omelet.
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