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