| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Esslöffel | Matzo meal |
| 1 Esslöffel | paprika |
| 1 Teelöffel | mustard dry |
| 1/4 Teelöffel | Salt, if desired |
| 4 | Boneless chicken breast halves, skinless |
| 4 Teelöffel | peanut oil |
| 1/3 Tasse | onion chopped |
| 2 | cloves garlic minced |
| 3/4 Tasse | chicken broth |
| 1/4 Tasse | white wine |
| 1 klein | Tomato, chopped and seeded |
| | parsley fresh, chopped |
|
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.
350 mg. Dietary exchanges: 1/2 bread, 3 1/2 meats.
for you by Linda Fields, Cyberealm Bbs Watertown Ny 315-786-1120
|
|
Anmerkungen zum Rezept:
keine |
