Passover sauteed chicken paprika

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Matzo meal
1 tablespoon Paprika
1 tablespoon Dry mustard
¼ tablespoon Salt, if desired
4 Boneless chicken breast halves, skinless
4 teaspoons Peanut oil
⅓ cup Chopped onion
2 Garlic cloves, minced
¾ cup Chicken broth
¼ cup White wine
1 small Tomato, chopped and seeded
Chopped fresh parsley

Directions

1. In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well. Coat chicken evenly with mixture, reserving any remaining mixture. 2. Heat 3 teaspoons of the oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 1 to 2 minutes on each side or until lightly browned. Remove chicken from skillet; keep warm. 3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion and garlic; cook and stir until onion is tender. Add broth, wine and reserved matzo mixture; mix well. Return chicken to the skillet. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until chicken is fork tender and juices are clear. Stir in tomato and cover and cook an additional 2-3 minutes. Garnish with parsley.

Posted to JEWISH-FOOD digest V97 #107 by "Robert and Carole Walberg" <walbergr@...> on Mar 30, 1997

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