Sauteed Chicken Paprika
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅓ | cup |
onions
chopped |
|
| 2 |
garlic cloves
|
*
|
|
| ¾ | cup |
chicken broth
|
|
| ¼ | cup |
white wine
|
*
|
| 1 | small |
tomatoes
seeded, chopped |
|
|
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
matzo meal
|
*
|
| 15 | ml |
paprika
|
|
| 5 | ml |
dry mustard
|
|
| 1.3 | ml |
salt
if desired |
|
| 4 | each |
chicken breast halves, boneless, skinless
|
*
|
| 2E+1 | ml |
peanut oil
|
|
| 79 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
|
*
|
| 177 | ml |
chicken broth
|
|
| 59 | ml |
white wine
|
*
|
| 1 | small |
tomatoes
seeded, chopped |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
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.
