Sauteed Chicken Paprika

• 3 tbsp Matzo meal
• 1 tsp Dry mustard
• 4 tsp Peanut oil
• 4 Boneless chicken breast
• 1 small Tomato, chopped and seeded
• 1/4 tsp Salt, if desired
• 1/4 C White wine
• 3/4 C Chicken broth
• 1 tbsp Paprika
• 1/3 C Onions; chopped
• 2 Garlic; minced
• 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. 
4. 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. 
5. Garnish with parsley.