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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
8 Chicken breasts, halved,
1 Teaspoon(s) Garlic powder
1 Teaspoon(s) Paprika
3 Tablespoon(s) Safflower oil
2 Cup(s) Beef broth
2 Teaspoon(s) Cornstarch
1/3 Cup(s) Dry red wine
2 Tablespoon(s) Oyster sauce
4 Green onions
1/4 Cup(s) Pistachio nuts, shelled |
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