Sauteed chicken paprika
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Matzo meal |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt, if desired |
| 4 | Boneless chicken breast halves, skinless | |
| 4 | teaspoons | Peanut oil |
| ⅓ | cup | Chopped onion |
| 2 | Garlic cloves, minced | |
| ¾ | cup | Chicken broth |
| ¼ | cup | White wine |
| 1 | small | Tomato, chopped and seeded |
| Chopped fresh parsley | ||
Directions
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.
Nutritional information: per serving- calories 240; fat 8 gm; sodium 350 mg. Dietary exchanges: ½ bread, 3½ meats.
Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120