Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  matzo meal
  1         tablespoon  paprika
  1           teaspoon  dry mustard
     1/4      teaspoon  salt -- if desired
  4                     boneless chicken breast halves -- skinless
  4          teaspoons  peanut oil
     1/3           cup  chopped onion
  2                     garlic cloves -- minced
     3/4           cup  chicken broth
     1/4           cup  white wine
  1              small  tomato -- chopped and seeded
                        chopped fresh parsley

Preparation:

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:

102 Calories (kcal); 5g Total Fat; (50% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 281mg Sodium