Title: Sauteed Chicken Paprika
Categories: Poultry Lowfat Lowcal
Yield: 4 Servings

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.

Nutritional information: per serving- calories 240; fat 8 gm; sodium 350 mg. Dietary exchanges: 1/2 bread, 3 1/2 meats.

Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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