Pistachio Chicken With Blackberry Sauce

• 4 boneless, skinless chicken breast halves
• fine sea salt
• white pepper
• 1 cup white wine
• 1 cup pistachio nuts, coarsely chopped, easier if they' re more on the fine side
• bamboo skewers, soaked in water for 15 minutes
• Sauce
• 15 ounces blackberries in heavy syrup (I used frozen), substitute blueberries or sweet pitted cherries
• 1 tablespoon (I used frozen), substitute blueberries or sweet pitted cherries
• 1 teaspoon potato starch dissolved in 1 tablespoon of water

1. Place chicken into plastic ziplock bag. Slightly flatten by banging with bottom of saucepan.
2. Season strips with salt & pepper. Place them into a bowl. Add wine. Marinate for 1 hour.
3. Remove chicken from wine. Roll each strip in the chopped nuts, pressing them into the chicken so they adhere. Thread strips accordian style onto skewers. Bake on cookie sheet for 13-15 minutes, turning once.
4. Prepare Sauce:
5. Drain liquid from blackberries, reserving liquid. Combine blackberry liquid with sugar & dissolved potato starch in small saucepan over medium heat, whisking until smooth. Bring mixture to a boil; boil for 1 minute or until thickened and bubbly. Remove from heat. Stir in reserved blackberries.
6. Drizzle sauce over chicken skewers and serve with remaining sauce on the side.

chicken, salt, white pepper, white wine, pistachio nuts, bamboo skewers, sauce, blackberries, blueberries, starch

Taken from www.epicurious.com/recipes/member/views/pistachio-chicken-with-blackberry-sauce-50078132 (may not work)