Ingredients Jump to Instructions ↓

  1. 3 tablespoons matzo meal

  2. 1 tablespoon paprika

  3. 1 teaspoon dry mustard

  4. 1/4 teaspoon salt -- if desired

  5. 4 boneless chicken breast halves -- skinless

  6. 4 teaspoons peanut oil

  7. 1/3 cup chopped onion

  8. 2 garlic cloves -- minced

  9. 3/4 cup chicken broth

  10. 1/4 cup white wine

  11. 1 small tomato -- chopped and seeded chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preparation : 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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