Hurried Breakfasts

With the wife at the in-laws place and a refrigerator stacked with left-overs, there was really no inclination to cook an elaborate breakfast. The plan was to scrounge around to see I could put together with the leftovers.
Junior had a runny nose the week before which was partly treated with fresh chicken broth made at the spur of the moment. That left me with a box of shredded chicken waiting to be finished. There was a half-cut apple and my faithful bottle of home-made mustard lying around as well. With bread in abundant supply after the missus' baking extravaganza for Christmas, the only accompaniment left was for a quick warm chicken salad.
Here's the recipe

1 cup boneless chicken cooked and shredded into cubes
1/2 an apple, skinned (if you wish) and cubed
1 tbsp mustard
2tbsp olive oil
1 tbsp marjoram leaves roughly cut

Heat some olive oil in a pan and when slightly hot, add the chicken. Add the mustard, apple and marjoram and take the pan off the fire. Mix together and serve warm with bread. The mustard gives it that slight kick and the marjoram provides that earthy flavour.