Creamed Chicken Omelet 1941
Created by dienia b on September 25, 2024
- Servings: 6
- Prep Time: 20m
- Cook Time: 45m
- Recipe #43688
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
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Step 1: Chicken filling: Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes.
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Step 2: Season to taste.
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Step 3: Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring (whisk) constantly.
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Step 4: Add the chicken pieces, peas and the mushrooms with their liquid.
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Step 5: Cook for 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.
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Step 6: Season to taste.
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Step 7: Stir in parsley.
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Step 8: Keep warm.
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Step 9: Beat egg mixture.
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Step 10: Heat butter a tablespoon at time.
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Step 11: Add about 2 eggs worth into skillet and cook omelet.
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Step 12: Make 6 omelets adding butter as needed
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Step 13: Plate: Put equal amounts of the creamed mixture on one side of each cooked omelet.
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Step 14: Serve with a biscuit.
Nutritional Facts
- Serving Size: 1 (678.4 g)
- Calories 926.6
- Total Fat - 61.9 g
- Saturated Fat - 24.4 g
- Cholesterol - 2027.4 mg
- Sodium - 1255.1 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 1.5 g
- Sugars - 2.4 g
- Protein - 76.9 g
- Calcium - 314.9 mg
- Iron - 11 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.3 mg