Chinese: Oriental Pistachio Chicken


8 servings 8 chicken breasts; halved, -boned and skinned 1 ts garlic powder 1 ts paprika 1 salt and freshly ground; -black pepper to tast 3 tb safflower oil 2 c beef broth 2 ts cornstarch 1/3 c dry red wine 2 tb oyster sauce 4 green onions; including 1 chopped 1/4 c pistachio nuts; shelled 1 Chinese rice noodles 1 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 1/4 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.


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