INGREDIENTS

1. 800gkumara, chopped coarsely
2. 680gchicken breast fillets
3. 2teaspoonsolive oil
4. 20gbutter
5. 125mldry white wine
6. 250ml chikenstock
7. 160mlcream
8. salt
9. fresh ground black pepper
10. 2teaspoonslemon thyme leaves
11. 35groasted pistachios, chopped coarsely
12. 350ggreen beans
13. 80ml hotmilk

DIRECTIONS

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.