Some of us, over the duration of our lives, have been shaken to the foundations by this truth of God’s sovereignty over man’s belief and unbelief. We have run from it, pretended it wasn’t there, argued against it, wept over it, and finally bowed our heads and hearts before it, and then discovered it to be one of the most deep and firm and precious foundation stones in the house of our fragile faith. We see now, with trembling joy, that without it we would not have believed, and we would not endure to the end and be saved.

John Piper

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

A Message from our Provider:

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