Chicken With California Pistachio Sauce - cooking recipe

Ingredients
    2 whole boneless skinless chicken breasts, halved
    1/4 teaspoon fresh ground black pepper
    1 tablespoon oil
    1/2 cup orange juice
    2 tablespoons water
    2 teaspoons balsamic vinegar
    2 green onions, thinly sliced
    1/4 cup coarsely chopped pistachios
Preparation
    Pound chicken breasts to 1/2-inch thickness. Season with pepper.
    Saute in oil 2 to 3 minutes on each side, or until browned.
    Add orange juice, water and balsamic vinegar and simmer covered for 10 minutes. Remove chicken to a platter and keep warm.
    Add green onions and pistachios to pan and cook over medium heat until slightly thickened. Pour the sauce over chicken and serve.

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