This Supper Omelet with Chicken Sauce is a classic comfort dish that bridges the gap between a hearty breakfast and a light dinner. The star of the show is the rich, velvety white sauce loaded with tender diced chicken, savory mushrooms, and vibrant accents of green pepper, pimento, and chives. It pours luxuriously over a softly cooked, fluffy omelet that is just shy of being fully set, ensuring a moist and tender bite. The combination of the creamy sauce and the delicate eggs creates a satisfying texture contrast that is incredibly comforting. While the recipe lists it as a “supper” item, it is equally perfect for a luxurious weekend brunch or a quick, elegant weeknight meal when you want something more substantial than plain toast. It’s a nostalgic recipe that brings old-school home cooking vibes to your modern kitchen.
Supper Omelet With Chicken Sauce
Description
This Supper Omelet with Chicken Sauce is a classic comfort dish that bridges the gap between a hearty breakfast and a light dinner. The star of the show is the rich, velvety white sauce loaded with tender diced chicken, savory mushrooms, and vibrant accents of green pepper, pimento, and chives. It pours luxuriously over a softly cooked, fluffy omelet that is just shy of being fully set, ensuring a moist and tender bite. The combination of the creamy sauce and the delicate eggs creates a satisfying texture contrast that is incredibly comforting. While the recipe lists it as a "supper" item, it is equally perfect for a luxurious weekend brunch or a quick, elegant weeknight meal when you want something more substantial than plain toast. It&# 226;ÂÂs a nostalgic recipe that brings old-school home cooking vibes to your modern kitchen.Ingredients
Directions
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In a small saucepan, melt 2 tablespoons of butter over medium heat.
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Stir in 2 tablespoons of flour and cook for 1 minute, stirring constantly, to form a roux.
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Gradually whisk in 1 cup of milk and 1/4 teaspoon of salt, cooking and stirring until the mixture thickens and smooths out.
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Stir in 1 cup of diced cooked chicken, 1/2 can of chopped mushrooms, 2 tablespoons of chopped green pepper, 2 tablespoons of chopped pimento, 2 tablespoons of chopped ripe olives, and 2 teaspoons of chopped chives.
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Heat the sauce through until warm, then remove from heat and keep warm while preparing the omelet.
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In a bowl, lightly beat the eggs, then stir in the milk, salt, and pepper.
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Heat 1 teaspoon of butter in a non-stick skillet over medium-low heat.
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Pour in the egg mixture and cook slowly, running a spatula around the edge and tilting the pan to allow uncooked egg to flow underneath.
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When the eggs are just cooked but still slightly shiny on top, loosen the edge and fold the omelet in half.
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Slide the omelet onto a warm platter and serve immediately with the chicken sauce poured over or alongside.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 132.8kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 2.9g15%
- Cholesterol 280.1mg94%
- Sodium 1332.6mg56%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.0g0%
- Sugars 1.8g
- Protein 10.5g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sauce Variation: You can substitute the homemade white sauce with 1 can of condensed cream of chicken soup. If using the canned soup, simply stir in the mushrooms, green pepper, pimento, olives, and chives, and heat through.
Storage: Leftover chicken sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if it has thickened too much.
Ingredient Prep: Ensure the chicken is fully cooked and diced into small, bite-sized pieces for easy mixing into the sauce.
Omelet Tip: For a softer omelet, do not overcook the eggs. They should remain moist and slightly runny in the center before folding.
