Prep Time:25 min
Start to Finish:35 min
Makes:4 servings
3 tablespoons matzo meal
1 tablespoon paprika
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (about 1 1/4 lb)
3 teaspoons peanut oil
1 teaspoon peanut oil
1/3 cup chopped onion
2 cloves garlic, finely chopped
3/4 cup chicken broth
1/4 cup white wine
1 small tomato, chopped (1/2 cup)
Chopped fresh parsley, if desired
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 center of thickest part is cut (170°F).
4. Stir in tomato. Cover; cook 2 to 3 minutes or until heated. Garnish with parsley.
Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 410mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 1g); Protein 29g Percent Daily Value*: Vitamin A 25%; Vitamin C 6%; Calcium 2%; Iron 10% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
