Recipe for Supper Omelet with Chicken Sauce 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 x Eggs
1/3 cup Milk
1/4 tsp Salt
1/8 tsp Pepper
1 tsp Butter or margarine
SAUCE
1 cup Diced cooked chicken
1 x 2 oz can chopped mushrooms
2 tbl Chopped green pepper
2 tbl Chopped pimento
2 tsp Chopped chives
1 tbl Chopped ripe olives
2 tbl Butter
2 tbl Flour
1/4 tsp Salt
Instructions:
Instructions: OMELET

Make cream sauce with butter, flour, salt and milk. Add chicken, mushrooms, green pepper, pimento, olives and chives. Heat thru. Keep warm.

(This is the original sauce: Or use 1 can condensed cream of chicken soup, adding mushrooms, green pepper, pimento, olives and chives.)

Beat eggs slightly, beat in milk and seasonings. Heat butter in non-stick skillet, pour in omelet mixture and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. When egg is just cooked but still shiny, loosen edge, roll or fold one half over. Serve on warm platter with sauce.

Jr., Sharon, Massachusetts

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