Ingredients Jump to Instructions ↓

  1. 2 medium (800g) kumara, chopped coarsely

  2. 4 (680g) chicken breast fillets

  3. 2 teaspoons olive oil

  4. 20g butter

  5. cup (125ml) dry white wine

  6. 1 cup (250ml) chicken stock

  7. 2/3 cup (160ml) cream

  8. salt and freshly ground black pepper

  9. 2 teaspoons lemon thyme leaves

  10. cup (35g) toasted pistachios, chopped coarsely

  11. 350g green beans

  12. 1/3 cup (80ml) hot milk

Instructions Jump to Ingredients ↑

  1. Boil or steam kumara until tender.

  2. 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.

  3. 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.

  4. Boil, steam or microwave beans until just tender; drain.

  5. Drain kumara and mash with hot milk and remaining butter until smooth. Season to taste with salt and pepper; keep warm.

  6. Serve chicken and sauce with kumara mash and beans.

  7. Not suitable to freeze.

  8. Beans suitable to microwave.


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