Sauteed Chicken Paprika
19
19
Ingredients
| 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 |
* |
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.
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?
