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Sautéed Chicken Paprika

Sautéed Chicken Paprika
  • Prep 25 min
  • Total 35 min
  • Servings 4
Share a classic chicken dish made traditionally with onions, paprika and broth.
Updated October 27, 2008
Make With
Make With
Progresso Broth

Ingredients

  • 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 Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup white wine
  • 1 small tomato, chopped (1/2 cup)
  • Chopped fresh parsley, if desired

Steps

  • 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.

  • Serving more than four? This recipe doubles easily, so you can feed extra friends and family.

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
410mg
17%
Potassium
390mg
11%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
6%
Sugars
1g
Protein
29g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
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;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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