Ingredients

3 Tbsp. matzo meal
1 Tbsp. paprika
1 tsp. dry mustard
1/4 tsp. salt, if desired
4 boneless chicken breast halves, skinless
4 tsp. peanut oil
1/3 C. chopped onion
2 garlic cloves, minced
3/4 C. chicken broth
1/4 C. white wine
1 small tomato, chopped and seeded
chopped fresh parsley

Cooking Instructions

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 tsp. of the oil in a large nonstick skillet over medium heat until hot. Add chicken; cook for 1 to 2 minutes on each side or until lightly browned. Remove chicken from skillet; keep warm. In the same skillet, heat remaining 1 tsp. 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 for 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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