Chicken ala Reine topping for country Omelet-TWA

Ingredients:
1 lb. cooked chicken breast-cut into julienne strips
1 oz. chopped shallots
3 oz white wine
1 qt heavy cream
1/4 oz butter
1 pinch dried ground thyme
1/3 tsp. salt
1 dash pepper
1/2 oz clarified butter
1/4 oz additonal butter
1 oz flour

Procedure
1. Saute shallots in first 1/4 oz of butter until soft. Do not brown.
2. Add chicken and mix well. Remove from pan.
3. Deglaze pan with white wine and add heavy cream. Bring to a boil.
4. Blend clarified butter and flour into a roux (saute over heat until it turns blond).
5. Add slowly to white wine and heavy cream sauce stirring constantly.
6. Add chicken and shallots. Simmer mixture until sauce thickens. (Sauce should coat a spoon)
7. Spoon over the omelet.