This chicken has a wonderful taste of marsala and garlic. Something light and quick for a Sunday morning brunch. When we have to work Sundays, my husband needs something between breakfast and lunch foods to keep him full till his dinner at 4pm, which is is break time. This is a hearty breakfast and light lunch that holds him over. Adding provolone cheese and some mushrooms , makes a perfect filling.
The eggs will have a nice buttery flavor
Heat oil to hot before adding eggs.
Beat eggs with some water, they will fluff up nicely.
You can cook the chicken ahead of time if your in a rush over the weekend, then just wake up early Sunday morning and the chicken is ready to fill your omelet~
One chicken breast sliced in long strips
4 eggs
2 tablespoons water
salt, pepper to taste for the eggs
dash of cayenne pepper
1/4 teaspoon minced garlic
4 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 cup mushrooms (optional)
parsley
2 slices of provolone
Saute chicken ( mushrooms if using) in minced garlic till brown. Add marsala wine and cook till wine cooks down in half. Add butter. Set aside.
In a large fry pan heat 2 tablespoons of olive oil, ( splash a drop of water to see if oil is hot) Whisk 4 eggs with, garlic powder, water, salt and pepper, til frothy. Pour eggs into hot pan, keep moving pan to cook from side to side raw egg, flip once. On a large plate, place omelet on the plate fill with chicken, place cheese on top fold over add more chicken on top. Pour juice over the top.
