Chicken Omelet Ingredients
- Egg 4 pieces
- Chicken Breast 1 piece
- Onions 1 piece (medium)
- Milk 3 tablespoons
- Butter 40 grams
- Ground black pepper to taste
- Salt to taste
- Bay leaf to taste
- Allspice to taste
- Main Ingredients Chicken, Eggs, Milk
- Serving 2 servings
- World CuisineFrench Cuisine
Frying pan, fork, whisk, small and deep plate, kitchen knife, cutting board, disposable paper towels, pan, meat fork or slotted spoon, butter knife, spatula.
Cooking omelet with chicken:
Step 1: Prepare the chicken breast.
Before starting to cook, it is necessary to subject the chicken breast to the defrosting process. To do this, just leave it for a while at room temperature. Then wash the poultry meat under a stream of cool water and pat dry with disposable towels. Remember to remove the skin and bones, if any.
Pour a small amount of clean water into the pan, place the chicken breast in the same place. Put everything on fire and bring to a boil. Then put bay leaf and allspice in the broth, just lightly salt. You need to boil the breast 20-25 minutes until ready. Remove the finished poultry meat from the broth using a special fork or slotted spoon. Allow the ingredient to cool, then cut it into medium-sized pieces or simply tear it into fibers.
Step 2: Prepare the onion.
Onion preparation, as always, begins with peeling. Then slice the ingredient with a slightly dampened knife in cool water in any way convenient for you. I love when the onion in the omelet stands out brightly, so I cut it into thin half rings.
Step 3: Prepare the egg mixture.
Break the chicken eggs into a small bowl and add a few tablespoons of milk to them. Do not forget to salt and add spices to taste. Then shake the mixture with a whisk or an ordinary fork until smooth and a very light foam forms.
Step 4: Cook the chicken omelet.
Heat a non-stick pan and melt half the prepared butter on it. Put onion there and sauté it over low heat. When the onion half rings become transparent, add the chicken meat there. Stir cooking the ingredients for 1 minutes all the same over low heat. Do not forget to add salt and black ground pepper as necessary. Once the cooking time indicated has passed, put the hot onions and chicken in a bowl with egg mass. Do not forget to mix.
Dry the frying pan with a paper towel and return it to the fire again, and put the remaining butter on its middle. Once it has melted, pour the egg mass into the pan along with the fried onions and chicken breast.
Cook the omelette all the same over low heat. As soon as its edges are slightly fried, with a fork, collect them in the center, allowing the still liquid omelet to again spread over the pan. The dish will be completely ready when the egg mass is set. Once this happens, move on to serving the chicken omelette on the table.
Step 5: Serve the omelet with chicken.
To properly serve the omelet with chicken, it must be folded in half. This can be done right in the pan, using a special spatula. But if you are not confident in your skill, then just carefully let the omelet slip on a plate, tilting the pan in such a way that in the end it will fold itself in half. That's all, add sauces or fresh herbs to taste and start your meal.
Enjoy your meal!
- If desired, you can add fresh tomatoes or herbs to the omelet, as well as green onions.
- If you do not have fresh chicken breasts available, then you can use, for example, the remains of previously boiled or baked chicken, after having previously cleaned the meat from bones, cartilage and skin.
- Fans of spicy and spicy dishes can indulge and cook an omelet with the addition of any suitable spices, for example, hot pepper or garlic.