Sauteed Chicken Paprika

This Sauteed Chicken Paprika recipe transforms simple boneless chicken breasts into a vibrant, aromatic main dish. The chicken is lightly coated in a blend of matzo meal, sweet paprika, and dry mustard, creating a subtle crust that absorbs the flavorful pan sauce. Simmered in a mixture of chicken broth, white wine, and fresh garlic, the meat stays incredibly tender while developing deep, savory notes. The addition of fresh tomatoes and parsley at the end brightens the dish with a burst of freshness. Its a comforting yet elegant meal that comes together quickly, making it perfect for busy weeknights or casual dinner parties. Serve it with rice, egg noodles, or crusty bread to soak up the delicious sauce.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 221.0

Dietary: Low-cal, Low-fat

Description

This Sauteed Chicken Paprika recipe transforms simple boneless chicken breasts into a vibrant, aromatic main dish. The chicken is lightly coated in a blend of matzo meal, sweet paprika, and dry mustard, creating a subtle crust that absorbs the flavorful pan sauce. Simmered in a mixture of chicken broth, white wine, and fresh garlic, the meat stays incredibly tender while developing deep, savory notes. The addition of fresh tomatoes and parsley at the end brightens the dish with a burst of freshness. Its a comforting yet elegant meal that comes together quickly, making it perfect for busy weeknights or casual dinner parties. Serve it with rice, egg noodles, or crusty bread to soak up the delicious sauce.

Ingredients

3 tablespoon Matzo meal
1 tablespoon Paprika
1 teaspoon Dry mustard
1/4 teaspoon Salt, if desired
4 Boneless Chicken breast
4 teaspoon 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
For garnish Chopped fresh parsley

Directions

1
In a small bowl, combine matzo meal, paprika, dry mustard, salt, and pepper; mix well to create a uniform coating.
2
Pat chicken breasts dry and coat them evenly with the spice mixture, pressing gently to adhere. Set aside any remaining mixture.
3
Heat 3 teaspoons of peanut oil in a large nonstick skillet over medium heat until shimmering.
4
Add chicken to the skillet and cook for 1 to 2 minutes on each side, or until lightly browned.
5
Remove chicken from the skillet and set aside on a plate; keep warm.
6
In the same skillet, heat the remaining 1 teaspoon of oil over medium heat.
7
Add chopped onion and minced garlic; cook and stir until the onion is tender and translucent, about 2-3 minutes.
8
Pour in chicken broth and white wine, scraping up any browned bits from the bottom of the pan. Stir in the reserved matzo mixture.
9
Return the chicken to the skillet, ensuring it is nestled in the sauce.
10
Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 7-9 minutes, or until chicken is fork-tender and juices run clear.
11
Stir in the chopped tomato, cover, and cook for an additional 2-3 minutes to heat through.
12
Garnish with fresh chopped parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 221.0kcal

% Daily Value *
Total Fat 4.9g8%
Saturated Fat 1.2g6%
Cholesterol 85.0mg29%
Sodium 1305.9mg55%
Total Carbohydrate 9.7g4%
Dietary Fiber 2.5g10%
Sugars 0.4g
Protein 33.5g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, paprika, sauteed, matzo meal, wine sauce, garlic, onion, weeknight dinner, easy chicken, pan seared, simmered, herbs, parsley, tomato, comfort food

Read it online: https://www.chefs-mate.com/recipe/sauteed-chicken-paprika/