Summer chicken pilaf

Method

1. In a large frying pan, fry the chopped onion in butter and olive oil for 3 minutes.
2. Add the chicken breasts and brown, then stir in the basmati rice, broad beans and chicken stock. Cover and cook for 10 minutes.
3. Stir in the flatleaf parsley and the chopped pistachios and season. Cook for a further 1-2 minutes, then serve immediately.