Name: Passover Sauteed Chicken Paprika
Ingredients: 3 tb Matzo meal; 1 tb Paprika; 1 tb Dry mustard; 1/4 tb Salt, if desired; 4 Boneless chicken breast halves, skinless; 4 ts Peanut oil; 1/3 c Chopped onion; 2 Garlic cloves, minced; 3/4 c Chicken broth; 1/4 c White wine; 1 sm Tomato, chopped and seeded; Chopped fresh parsley

In the Puritan tradition George Whitefield wonderfully exemplified in his preaching a stable understanding of divine sovereignty and human responsibility. He used to place lost sinners in a vice. He pressed home the necessity of repentance. But the lost sinner is a slave. He cannot repent. Yet to be saved he must repent. He cannot. He must. His only recourse is to look away from himself to the one who can save. His escape route is cut off. There is no help in himself. His only hope is to call on God for mercy. And a God of mercy will never cast out those who come to Him in faith.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Jewish	Jewish, Low cal, Low fat, Poultry, Passover	4	Servings

INGREDIENTS

3	tb	Matzo meal
1	tb	Paprika
1	tb	Dry mustard
1/4	tb	Salt, if desired
4		Boneless chicken breast halves, skinless
4	ts	Peanut oil
1/3	c	Chopped onion
2		Garlic cloves, minced
3/4	c	Chicken broth
1/4	c	White wine
1	sm	Tomato, chopped and seeded
		Chopped fresh parsley

INSTRUCTIONS

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.
Posted to JEWISH-FOOD digest V97 #107 by "Robert and Carole Walberg"
<walbergr@mb.sympatico.ca> on Mar 30, 1997

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