Pistachio Crusted Chicken With Blackberry Sauce

What a gourmet way to serve four people a chicken dinner. True! It looks and tastes like a 5 star restaurant…well, I guess it is ‘cuz it is yours.

• 1 cup  fresh blackberries
• 3 tbsp. white wine vinegar
• 1 tbsp. sugar
• 1/2 cup Crisco oil
• 3-6 tsp. water (optional)

Puree the blackberries, vinegar and sugar in a blender until smooth. With blender running, slowly add the oil. Add water until it is as thin you want it to be for a sauce.  Set aside.

• 1 cup chopped pistachios
• 3/4 cup Panko breadcrumbs
• 1 tbsp. plus pinch of kosher salt
• 3 tsp. coarsely ground pepper
• 1/3 cup honey mustard
• 1/4 cup mayonnaise not salad dressing
• 1 tbsp. Dijon mustard
• 4 large skinless boneless chicken breast halves, butterflied
• 4 tbsp. unsalted butter
• 3 tbsp. peanut oil
• 4 cups mixed spring greens
• 1/2 cup fresh blackberries

Preheat oven top 375 degrees. Mix the nuts, panko crumbs, 1 tsp. salt and 2 pinches of pepper to a bowl. Mix the honey mustard, mayo, Dijon mustard and remaining salt and 1/2 tsp. pepper to a bowl.

Dip the chicken pieces, one at a time, to completely coat and press gently to adhere.

Divide equal amounts of the butter and peanut oil to a skillet and cook the chicken pieces on medium heat for about 4 minutes each side.  Transfer to a parchment lined cookie sheet and bake for another 15 minutes until completely cooked through.

Put equal amounts of the mixed spring greens on 4 salad plates, chicken on top. Add some fresh berries and place the sauce on the side. YUMMY!

Wine anyone?