Sauteed Chicken Paprika

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.