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Sauteed Chicken Paprika

















3 tablespoons matzo meal
1 tablespoon paprika
1 teaspoon dry mustard
¼ teaspoon salt
if desired
4 chicken breast halves, boneless, skinless
4 teaspoons peanut oil
cup onions
2 garlic cloves
¾ cup chicken broth
¼ cup white wine
1 small tomatoes
seeded, chopped
parsley leaves
fresh, chopped


In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well.

Coat chicken evenly with mixture, reserving any remaining mixture.

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.

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 to 9 minutes or until chicken is fork tender and juices are clear.

Stir in tomato and cover and cook an additional 2 to 3 minutes.

Garnish with parsley.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 22135% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 278mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 58g
Vitamin A 20% Vitamin C 11%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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