Preparation / Directions:
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 saut‚ 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.