Sauteed chicken paprika
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]s6+fmBQq8Nn46DB"IP](Yv+"<O<3k,:{őe;yO/ZO.^cby>{mX="ulV5k<H6ybkspH\Ql)z=ULIF6MlkJ^ĶBؑPYnA?-H֞幋<,"eFwU4 n W,+ن ZcoWG||b&U2fzݭ{.;y01=d^9dztWF+e"y)wZJ3>d) Y~L0C 6=T9 m-Ykb=+,Ck[.8Y <;| -[)]J#`hG^ k5BPcLh4cR'4$UA=N~[AR]R@.j n1H>^X5EȚ$|fskF}Xo2jiF,DD~zRGBbh4a{+r~:6tgY}u%<:?NɴqEkL^L~yT}z1]SAy J,叭c{ڏ@5HΞ p*)ByRppo|udxQޫ䘓˸ם%G^x{e&T<~-=t=pޟm"X"| /5)DžL1Mg3J5|>oA!f!QAjIv?9HqyT}LK9V[SfzL}nJ[@D11 j&xVnLeuq= $%PHH*ӆ_VhSNRd|Q* %)]@ǣ dORs=Pժ0!P- NZ Zjo#ٛNV7~_:KB>UoojijSM[7e d$dEۓw0 nݪ["iÇ*9Xh=<::SDV!%El]U#ޣŁPS{hռ]5dx ]v9q  ݷëT9 %r$spQ&xT`R 5w)Ř>SR3<*3'#,+!px@$?C@f9G:š}֕'u MQDvXťr.-1dtȓds V6V5/:nɪksgȫ-".[DV %i1ɱ%xH:-pbjh*L*gүbCwSg%q&h77t)tXq0rpIl-S 2 ~ oߕA`b2j:3KKh5)MrO]ʴKS1(GMH#.]{MiaojUu\)qAVҕ%d !/1[QPbt)RݺLni֪0/TMrP(dR%kXzo~z{˳6^8uNƸl>J[^ѠÏ8PG[v,(=cVZ3kk.d셓KIܭns|zkGy/*dz1',Y to57qXXp1p&[DC(J rW|,~D[ѥ_˷%}gg%"fT mҁ&۔ * O9P4EM,>*,vi;"2pojYәLmUHL2zUP("Dk pQMG~YQҵnWlKpݖ|d+Xe7ߨŇֹ*UaG;؁oč@*V¢)ݓc0ĮγjB•x>D5eYFkE}Y?~٫Zexi ]ocw1Vm;*:h$@m_Һu@u`B3$u,z;n-*#u,xĿ|3/d; \f\eb[`àդdHIo0֛NٮRMUjd.>\:;(9\lz7lr/Z5 &4׀n|}p>4񦻁1K2bk6lzH@1: 躦Y˂1x@gظ̫gCD3c83(Υ| MDy<:38"jqoIg+4Yy iDx|i6тk-\%D1g䟨DIekM )v d4E/AB9M@C* -t5PI$ĩt4x*4Z\bt3)|gif 4aAE t|-4 iHu/t5t^4gH1qla$sM[H>"iuQzM4뀍eZV^QFdP'@ՕW:cb乖44!b|Ҙ1! \jv^OkbM7:g3 CcQDGZ&ZQ&PN -HLb\:,J闏|Bnʃ-miYjz;y2rq^X?2m=p 0OSPM#1 7aq\Gm`@=-?_m1 Cm!yBu̟ d0qs c0~Ldm&^|/mQfϗf*ߤ.dVG3զc/:Qʒ_@iw6zVu[fDQGM& :+||1tUc$LF$(Ot4@шt3p&": 6 ®ilߒq=Mt=en4ly0ֳļkشKPǂiq߮t +-ۡXcJkڄKx&a,_)dqͻ:Ha,S! |k A?u4oEqrqlk]|0HgDADhKȴXjgoku̳S7Ձ4҃0gI3ua܆;&\0kAgؔKDQJR=oFeUg\KM#3{hgKXjAg ~6Z4*ӆ~&Zu|e?%??Nsx %su=紼VeQ-T6;jrNH|wش#SuG-b{fOMC 6 nN>[o>ݒt: 3|4t#.ַ!emɍC,07[oh7:_2Y`kރk5>fi)78ǵ|gZQ"3/
Sauteed chicken paprika
  Chicken    Poultry    Low Fat  
Last updated 10/4/2011 7:54:38 PM. Recipe ID 15334. Report a problem with this recipe.
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      Title: Sauteed chicken paprika
 Categories: Poultry, Low-fat, Low-cal
      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.
 




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Recipe ID 15334 (Apr 03, 2005)

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