Sauteed Chicken Paprika

Recipe Ingredients

3 tablespoons	45ml	Matzo meal
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Dry mustard
1/4 teaspoon	1.3ml	Salt - if desired
4		Boneless chicken breast - halves, skinless
4 teaspoons	20ml	Peanut oil
1/3 cup	20g / 0.7oz	Chopped onion
2		Garlic cloves - minced
3/4 cup	177ml	Chicken broth
1/4 cup	59ml	White wine
1 cup	62g / 2.2oz	Tomato - chopped and seeded (small)
		Chopped fresh parsley

Recipe Instructions

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.

Source:
Lansing State Journal, Theyer Wine, Gannett News Service

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