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Sautéed Chicken Paprika
tablespoons matzo meal
teaspoon ground mustard
boneless skinless chicken breast halves (about 1 1/4 lb)
teaspoons peanut oil
teaspoon peanut oil
cup chopped onion
cloves garlic, finely chopped
cup Progresso™ chicken broth (from 32-oz carton)
cup white wine
small tomato, chopped (1/2 cup)
Chopped fresh parsley, if desired
In medium bowl, mix matzo meal, paprika, mustard, salt and pepper. Evenly coat chicken with matzo meal mixture, reserving any remaining mixture.
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.
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).
Stir in tomato. Cover; cook 2 to 3 minutes or until heated. Garnish with parsley.
Serving more than four? This recipe doubles easily, so you can feed extra friends and family.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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