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: ½ bread, 3½ meats.
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