Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      servings      
   8                    chicken breasts -- halved, boned and
                        -- skinned
   1      teaspoon      garlic powder
   1      teaspoon      paprika
                        salt and freshly ground -- black pepper
                        -- to taste
   3      tablespoons   safflower oil
   2      cups          beef broth
   2      teaspoons     cornstarch
     1/3  cup           dry red wine
   2      tablespoons   oyster sauce
   4                    green onions -- including
                        chopped
     1/4  cup           pistachio nuts -- shelled
                        Chinese rice noodles
                        pistachio nuts -- (optional)

Preparation:

Season chicken breasts with garlic powder, paprika, salt and pepper. Sauté 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. Crème de Colorado Cookbook (1987)