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Recipe by: lentle
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See below ingredients and instructions of the recipe
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)
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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