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.