Chicken Sauce with Peas

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Stir up this sauce while omelet cooks


  • ¼ c. water
  • ½ tsp. salt
  • 1 c.


  • Heat water and salt to boiling. Add peas; cover and cook until tender, about 7 minutes.
  • Heat undiluted soup, stirring until smooth. Add peas. Pour inside and over Puffy Omelet.