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 California 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. 

Makes 4 servings.