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  1. 8 Servings 8 Chicken breasts, halved,

  2. -boned and skinned 1 ts Garlic powder

  3. 1 ts Paprika

  4. Salt and freshly ground -black pepper to taste 3 tb Safflower oil

  5. 2 c Beef broth

  6. 2 ts Cornstarch

  7. 1/3 c Dry red wine

  8. 2 tb Oyster sauce

  9. 4 Green onions, including

  10. -tops, chopped 1/4 c Pistachio nuts, shelled

  11. 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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