Recipe - Oriental Pistachio Chicken

8 Chicken breasts, halved,
boned and skinned
1 teaspoon Garlic powder
1 teaspoon Paprika
Salt and freshly ground
black pepper to taste
3 tablespoon Safflower oil
2 cup Beef broth
2 teaspoon Cornstarch
1/3 cup Dry red wine
2 tablespoon Oyster sauce
4 Green onions, including
tops, chopped
One fourth cup Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Season chicken breasts with garlic powder, paprika, salt and pepper. Saute
chicken in oil over mediumhigh heat. In saucepan, combine beef broth,
cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10
minutes. Add green onions and One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini