| 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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