Sauteed Chicken Paprika Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Matzo meal,
1 tbsp: Paprika,
1 tsp: Dry mustard,
1/4 tsp: Salt, if desired
4: Boneless chicken breast halves, skinless
4 tsp: Peanut oil,
1/3 cup: Chopped onion,
2: Garlic cloves, minced
3/4 cup: Chicken broth,
1/4 cup: White wine,
1 small: Tomato, chopped and seeded
Chopped fresh parsley,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp