Recipe - Sauteed Chicken Paprika

3 tablespoon Matzo meal
1 tablespoon Paprika
1 teaspoon Dry mustard
One fourth teaspoon 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.