Chicken With Pistachio Sauce And Kumara Mash

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 800 g kumara, chopped coarsely
• 680 g chicken breast fillets
• 2 teaspoons olive oil
• 20 g butter
• 125 ml dry wine
• 250 ml chiken stock
• 160 ml cream
• salt
• fresh ground black pepper
• 2 teaspoons lemon thyme leaves
• 35 g roasted pistachios, chopped coarsely
• 350 g green beans
• 80 ml hot milk

Recipe

• 1 boil or steam kumara until tender.
• 2 meanwhile, slice chicken breasts in half horizontally.
• 3 heat the oil and half the butter in an large frying pan.
• 4 cook chicken, in batches, until browned on both sides and cooked through.
• 5 remove from the pan, cover to keep warm.
• 6 add wine to same pan; bring to boil.
• 7 add stock and cream, simmer uncovered, until souce thickens slightly.
• 8 season to taste with salt and pepper; stir in thyme and nuts.
• 9 boil, steam or microwave beans until just tender; drain.
• 10 drain kumara and mash with hot milk and remaining butter until smooth.
• 11 season to taste with salt and pepper; keep warm.
• 12 serve chicken and sauce with kumara mash and beans.