Chicken With Pistachio Sauce And Kumara Mash - cooking recipe

Ingredients

800 g kumara, chopped coarsely
680 g chicken breast fillets
2 teaspoons olive oil
20 g butter
125 ml dry white 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

Preparation

Boil or steam Kumara until tender.
Meanwhile, slice chicken breasts in half horizontally.
Heat the oil and half the butter in an large frying pan.
Cook chicken, in batches, until browned on both sides and cooked through.
Remove from the pan, cover to keep warm.
Add wine to same pan; bring to boil.
Add stock and cream, simmer uncovered, until souce thickens slightly.
Season to taste with salt and pepper; stir in thyme and nuts.
Boil, steam or microwave beans until just tender; drain.
Drain kumara and mash with hot milk and remaining butter until smooth.
Season to taste with salt and pepper; keep warm.
Serve chicken and sauce with kumara mash and beans.