Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Matzo meal

  2. 1 tablespoon 15ml Paprika

  3. 1 teaspoon 5ml Dry mustard

  4. 1/4 teaspoon 1 1/3ml Salt - if desired

  5. 4 Boneless chicken breast - halves, skinless

  6. 4 teaspoons 20ml Peanut oil

  7. 1/3 cup 20g / 0.7oz Chopped onion

  8. 2 Garlic cloves - minced

  9. 3/4 cup 177ml Chicken broth

  10. 1/4 cup 59ml White wine

  11. 1 cup 62g / 2 1/5oz Tomato - chopped and seeded (small)

  12. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  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.

  4. 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.

  5. Garnish with parsley.


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