Ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup chicken broth
- 4 ounces light cream, half and half (1/2 cup)
- 16 ounces chicken, cooked, cubed
- 4 ounces mushrooms, undrained (1 can)
- 1/2 cup frozen peas
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, minced
- Eggs
- 12 eggs, beaten
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
How to Make
-
Step 1: Chicken filling: Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes.
-
Step 2: Season to taste.
-
Step 3: Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring (whisk) constantly.
-
Step 4: Add the chicken pieces, peas and the mushrooms with their liquid.
-
Step 5: Cook for 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.
-
Step 6: Season to taste.
-
Step 7: Stir in parsley.
-
Step 8: Keep warm.
-
Step 9: Beat egg mixture.
-
Step 10: Heat butter a tablespoon at time.
-
Step 11: Add about 2 eggs worth into skillet and cook omelet.
-
Step 12: Make 6 omelets adding butter as needed
-
Step 13: Plate: Put equal amounts of the creamed mixture on one side of each cooked omelet.
-
Step 14: Serve with a biscuit.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.