Chicken, baked omelette

500 g chicken (breast)

4 Art. l. vegetable oil

1 onions - head

100 g fresh white mushrooms

1/2 glass green peas
some peas to choose? we'll show

4 pcs. egg

6 Art. l. red wine

1 Art. l. chopped fresh herbs

1 h. l. sugar

Salt - to taste

Breast of chicken wash, separate the flesh from the bones. Bones pour 1 liter of water, cook the broth and boiled down to 1/4 liter. Cooked broth and refrigerate, then enter it in the beaten eggs.

The flesh of chicken cut into thin strips and fry in very hot oil until golden brown.

Mushrooms clean, wash and finely chop. Chop the onion straws. Prepared mushrooms and onions connect with pulp chicken, add the peas, stir, season with herbs, salt and sugar. Reduce heat and simmer until tender, then pour in the wine.

Braised products lay in the a la carte pots, pour the broth with eggs and warm in the oven until thick egg mass.

Serve hot.