Oriental pistachio chicken

1 servings

Ingredients

Quantity Ingredient
8 eaches Servings
8 eaches Chicken breasts, halved, boned and skinned
1 teaspoon Garlic powder
1 teaspoon Paprika
Salt and freshly ground black pepper to taste
3 tablespoons Safflower oil
2 cups Beef broth
2 teaspoons Cornstarch
⅓ cup Dry red wine
2 tablespoons Oyster sauce
4 eaches Green onions, including tops, chopped
¼ cup Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Directions

Season chicken breasts with garlic powder, paprika, salt and pepper.

Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and ¼ cup pistachios.

Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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