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My Kitchen Rules NZ


Ep17 Jessie and Ricki - Chicken Breast with Herb Mushroom Sauce, Kumara Smash and Beans

Check out Belinda and Neena's Pork Fillet with Potato Mash and Cider Sage Apple Sauce recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 2



  • 2 Orange kumara
  • 2 Purple kumara
  • Handful Green beans
  • 2 Chicken breasts
  • 1/2 Cup Thyme
  • 1/2 Cup Basil
  • 1/2 Cup Rosemary
  • 1/2 Cup White wine
  • 1/2 Cup Cream
  • 1 Cup Chicken stock
  • 100g Mainland Butter 
  • 4 Cloves of garlic
  • 2 Shallots


  1. Dice kumara and place into a pot of cold salted water. Bring to a boil.
  2. Season chicken breasts and place chicken, skin side down, on a hot fry pan. Sear until brown and crisp then turn and repeat. Place into the oven at 180C for 10 minutes.
  3. Finely dice 2 cloves of garlic and 1 shallot, sweat with a little olive oil, add 100g butter and fry until melted. Add wine and burn off alcohol then add cream and let simmer for 8mins. Simmer sauce to a smooth thick consistency.
  4. Once kumara has boiled, drain and season with salt and pepper and 50g of butter. Smash with a potato masher, ensure that there are still lumps as it is a smash. Add chicken stock to the sauce and herbs and taste for seasoning. Once chicken is cooked take out and rest for 10mins. Pour the remaining juices from the cooked chicken into your sauce pan.


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.