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Sauteed Chicken Paprika

low-cal, poultry

3 tablespoon matzo meal
1 tablespoon paprika
1 teaspoon dry mustard
1/4 teaspoon salt, if desired
4 boneless chicken breast halves, ski; nless
4 teaspoon peanut oil
1/3 cup chopped onion
2 garlic cloves, minced
3/4 cup chicken broth
1/4 cup white wine
1 small tomato, chopped and seeded
1 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.

Yield: 4 servings

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