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Sautéed Chicken Paprika

Sautéed Chicken Paprika
  • Prep 25 min
  • Total 35 min
  • Servings 4
Share a classic chicken dish made traditionally with onions, paprika and broth.
March 14, 2011

Ingredients

  • 3 tbsp (45 mL) matzo meal
  • 1 tbsp (15 mL) paprika
  • 1 tsp (5 mL) ground mustard
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 4 boneless skinless chicken breast halves (about 1 1/4 lb/625 g)
  • 3 tsp (15 mL) peanut oil
  • 1 tsp (5 mL) peanut oil
  • 1/3 cup (75 mL) chopped onion
  • 2 cloves garlic, finely chopped
  • 3/4 cup (175 mL) chicken broth
  • 1/4 cup (50 mL) white wine
  • 1 small tomato, chopped (1/2 cup/125 mL)
  • Chopped fresh parsley, if desired

Steps

  • 1
    In medium bowl, mix matzo meal, paprika, mustard, salt and pepper. Evenly coat chicken with matzo meal mixture, reserving any remaining mixture.
  • 2
    In 10-inch nonstick skillet, heat 3 teaspoons oil 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 same skillet, heat remaining 1 teaspoon oil. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender. Stir in broth, wine and reserved matzo mixture. Return chicken to skillet. Heat to boiling; reduce heat. Cover; simmer 7 to 9 minutes or until juice of chicken is clear when centre of thickest part is cut (170ºF).
  • 4
    Stir in tomato. Cover; cook 2 to 3 minutes or until heated. Garnish with parsley.

  • How-To: Serving more than four? This recipe doubles easily, so you can feed extra friends and family.

No nutrition information available for this recipe
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