Chicken with Pistachio Sauce and Kumara Mash

Boil or steam kumara until tender.

Meanwhile, slice chicken breasts in half horizontally. Heat the oil and half the butter in a large frying pan; cook chicken, in batches, until browned on both sides and cooked through. Remove from pan, cover to keep warm.

Add wine to same pan; bring to the boil. Add stock and cream, simmer, uncovered, until sauce 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.

Not suitable to freeze.

Beans suitable to microwave.