| Low Calorie Passover Sautéed Chicken Paprika
Categories: White wine, Wine, Tomato, Parsley, Garlic, Onion, Mustard, Chicken Broth, Chicken, Passover, Poultry, Low fat, Low cal, Jewish
3 tablespoons of Matzo meal
1 tablespoon of paprika
1 tablespoon of dry mustard
1/4 tablespoon of salt, if desired
4 Boneless chicken breast
4 teaspoons of Peanut oil
1/3 cup of chopped onion
2 Garlic cloves, minced
3/4 cup of Chicken broth
1/4 cup of white wine
1 small Tomato, chopped and seeded
Chopped fresh parsley F
In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well. Coat chicken evenly with mixture, reserving any remaining mixture. 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. 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. Serving Size: 4 Posted to JEWISH-FOOD digest V97 #107 by "Robert and Carole Walberg" <walbergr@mb.sympatico.ca> on Mar 30, 1997 |
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