Sautéed Chicken Paprika

Share a classic chicken dish made traditionally with onions, paprika and broth. ...MORE + LESS -

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

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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.