Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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