Creamy Chicken Omelettes Recipe
Ingredients
| Eggs | 6 | |
| Salt | 1/2 Teaspoon | |
| Light cream | 1/2 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| All purpose flour | 4 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| Green onions | 4 Small, chopped | |
| Cooked chicken | 1 Cup (16 tbs), diced | |
| Dash salt Dash | ||
| Dash white pepper Dash | ||
| Dash garlic powder Dash | ||
Directions
Beat together the first 3 ingredients.
Set aside.
In a saucepan, melt the butter, add the flour and stir 1 minute to make a smoth paste — do not brown.
Slowly add the milk and whipping cream, stirring constantly.
Continue stirring and cooking until you have a smooth white sauce.
Add the remaining ingredients and remove from the heat.
Preheat the broiler.
Using a 6" (15 cm) omelette pan, melt a small amount of butter over medium to high heat.
Pour in 1/2 of the egg mixture.
Using a spatula, keep moving the edges in to the centre and cook just until the eggs are about half set.
Remove from the heat and cover 1/2 the mixture in the pan with 1/2 the creamed chicken mixture.
Place the pan under the broiler for several minutes until the eggs are just set and puffy.
Remove from the broiler, fold the plain egg side of the omelette over the chicken covered side and slide onto the serving plate.
Repeat the procedure for another omelette, using the remainder of the chicken mixture. (If you work quickly or use 2 pans, the first omelette will keep on a plate in a warm oven so both can be served at once.)
Each omelette serves 2 people.
One omelette may be made to serve 2 people and the other 1/2 of the filling refrigerated until the next day.
Set aside.
In a saucepan, melt the butter, add the flour and stir 1 minute to make a smoth paste — do not brown.
Slowly add the milk and whipping cream, stirring constantly.
Continue stirring and cooking until you have a smooth white sauce.
Add the remaining ingredients and remove from the heat.
Preheat the broiler.
Using a 6" (15 cm) omelette pan, melt a small amount of butter over medium to high heat.
Pour in 1/2 of the egg mixture.
Using a spatula, keep moving the edges in to the centre and cook just until the eggs are about half set.
Remove from the heat and cover 1/2 the mixture in the pan with 1/2 the creamed chicken mixture.
Place the pan under the broiler for several minutes until the eggs are just set and puffy.
Remove from the broiler, fold the plain egg side of the omelette over the chicken covered side and slide onto the serving plate.
Repeat the procedure for another omelette, using the remainder of the chicken mixture. (If you work quickly or use 2 pans, the first omelette will keep on a plate in a warm oven so both can be served at once.)
Each omelette serves 2 people.
One omelette may be made to serve 2 people and the other 1/2 of the filling refrigerated until the next day.
Chef
