Chicken With Pistachio Sauce And Kumara Mash

• 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

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.

kumara, chicken breast fillets, olive oil, butter, white wine, chiken stock, cream, salt, fresh ground black pepper, lemon thyme, pistachios, green beans, milk

Taken from www.food.com/recipe/chicken-with-pistachio-sauce-and-kumara-mash-94707 (may not work)