Recipe - Passover Sauteed Chicken Paprika

3 tablespoon Matzo meal
1 tablespoon Paprika
1 tablespoon Dry mustard
One fourth tablespoon Salt, if desired
4 Boneless chicken breast
halves, skinless
4 teaspoon Peanut oil
1/3 cup Chopped onion
2 Garlic cloves, minced
Three fourths cup Chicken broth
One fourth cup White wine
1 small 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 79 minutes or until chicken is fork tender and juices are
clear. Stir in tomato and cover and cook an additional 23 minutes. Garnish
with parsley.

Posted to JEWISHFOOD digest V97 #107 by "Robert and Carole Walberg"
walbergr@mb.sympatico.ca on Mar 30, 1997