|
Ingredients
|
Quantity
|
|
Large eggs
|
2
|
|
Whipping cream
|
2 tbsp
|
|
Salt
|
¼ tsp
|
|
Pepper
|
¼ tsp
|
|
Butter or margarine
|
2 tbsp
|
|
White chicken in water – drained and flaked
|
1 can (5 ounce)
|
|
Chopped green onions
|
1 tbsp
|
|
Curry
sauce:
|
|
|
Butter or margarine
|
2 tbsp
|
|
All-purpose flour
|
2 tbsp
|
|
Curry powder
|
2 tsp
|
|
Chicken broth
|
2/3 cup
|
|
Whipping cream
|
½ cup
|
|
Salt
|
1/8 tsp
|
|
Pepper
|
1/8 tsp
|
Curry
Sauce: Melt butter in a
saucepan over low heat; whisk in flour and curry powder. Cook, whisking
constantly, 1 minute. Gradually add broth; cook over medium heat, whisking constantly
until thickened.
Whisk in whipping cream, salt, and pepper; cook, whisking
occasionally, 2 minutes or until thoroughly heated. Yield: 1 cup.
Note: Sauce may be stored in refrigerator up to 3
days. Reheat in a heavy saucepan over low heat, stirring constantly. Serve over
cooked vegetables, if desired.
Omelet: Whisk together first 4
ingredients; set aside.
Melt butter in a 10" omelet pan or nonstick skillet over
medium heat; add chicken and green onions, and saute‚ 2 minutes or until onions
are tender.
Add egg mixture to pan. As mixture starts to cook, gently lift
edges with a spatula, and tilt pan to undercooked portion flows underneath. fold
omelet in half; serve immediately with Curry Sauce.
