Basic information

Name: Sauteed chicken paprika

Yield: 4

Categories poultry, low-fat, low-cal



 4 tsp
 Peanut oil
 Boneless chicken breast halves, skinless
 333333333333 c
 Chopped onion
 3/4 c
 Chicken broth
 3 Tbs
 Matzo meal
 Garlic cloves, minced
 1/4 tsp
 Salt, if desired
 1/4 c
 White wine
 1 tsp
 Dry mustard
 1 small
 Tomato, chopped and seeded
 1 Tbs
 Chopped fresh parsley


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.