Yield: 4 servings
2 Whole chicken breasts, skinned, boned and halved
¼ teaspoon Freshly ground black pepper
1 tablespoon Oil
½ cup Orange juice
2 tablespoons Water
2 teaspoons Balsamic vinegar
2 Green onions, thinly sliced
¼ cup Coarsely chopped, natural American pistachios
Pound chicken breasts to ½-inch thickness. Season with pepper. Sauté 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.