Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Matzo meal
1 tb Paprika
1 ts Dry mustard
1/4 ts 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

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.

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