Chicken With Pistachio Sauce And Sweet Potato Mash - cooking recipe

Ingredients

2 medium sweet potatoes, peeled and coarsely chopped
1/3 cup milk, warmed
2 tbsp butter
4 None boneless skinless chicken breasts, sliced in half horizontally
2 tsp olive oil
1/2 cup dry white wine
1/2 cup chicken stock
2/3 cup heavy cream
2 tsp fresh lemon thyme leaves
1/4 cup toasted shelled pistachios, coarsely chopped
12 oz green beans

Preparation

Boil, steam or microwave sweet potato until tender; drain. Mash sweet potato with milk and half of the butter in a medium bowl. Season.
Heat oil and remaining butter in large skillet on medium-high heat. Cook chicken, in batches, for about 4-8 mins, or until cooked through. Remove chicken from skillet. Cover to keep warm.
Add wine to the skillet; bring to a boil. Stir in stock and cream. Reduce heat to low; simmer, uncovered, for about 10 mins, or until sauce thickens slightly. Stir in 2 tbsp hot water, thyme and nuts.
Meanwhile, boil, steam or microwave green beans until tender; drain.
Serve chicken and sauce with sweet potato mash and green beans.