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Sauteed Chicken Paprika

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      Title: SAUTEED CHICKEN PAPRIKA
 Categories: Poultry, Low-fat, Low-cal
      Yield: 4 Servings
 
      3 tb Matzo meal
      1 tb Paprika
      1 ts Dry mustard
    1/4 ts Salt, if desired
      4    Boneless chicken breast
           -halves, skinless
      4 ts Peanut oil
    1/3 c  Chopped onion
      2    Garlic cloves, minced
    3/4 c  Chicken broth
    1/4 c  White wine
      1 sm Tomato, chopped and seeded
           Chopped fresh parsley
 
  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.
 
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