Oriental Pistachio Chicken

Course : Chinese
Serves: 8
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8 medium chicken breasts -- halved, boned and skinned
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt and freshly ground -- black pepper
3 tablespoons safflower oil
2 cups beef broth
2 teaspoons cornstarch
1/3 cup dry red wine
2 tablespoons oyster sauce
4 medium green onions -- including chopped
1/4 cup pistachio nuts -- shelled
1 package Chinese rice noodles
1 cup pistachio nuts -- (optional)

Preparation / Directions:

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)

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