Chinese: oriental pistachio chicken

Yield: 8 servings

Measure Ingredient
8 \N Servings
8 \N Chicken breasts, halved, boned and skinned
1 teaspoon Garlic powder
1 teaspoon Paprika
\N \N 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 \N Green onions, including tops, chopped
¼ cup Pistachio nuts, shelled
\N \N Chinese rice noodles
\N \N Pistachio nuts (optional)

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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