CHICKEN WITH CALIFORNIA PISTACHIO SAUCE
2 whole skinless boneless 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 natural California pistachios
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