| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Main dish, Chinese, Poultry, Ethnic, Nuts | 8 | Servings |
INGREDIENTS
| 8 | Servings | |
| 8 | Chicken breasts, halved, boned and skinned | |
| 1 | ts | Garlic powder |
| 1 | ts | Paprika |
| Salt and freshly ground black pepper to taste | ||
| 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 tops, chopped | |
| 1/4 | c | Pistachio nuts, shelled |
| Chinese rice noodles | ||
| Pistachio nuts (optional) |
INSTRUCTIONS
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. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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