1Sauté mushrooms and oil for 2-3 minutes.
2Add 1 tbsp of the mushroom butter.
3Add the lima and edamame beans, and sauté for a further minute.
4Add mustard, cream, lemon juice and chopped parsley.
5Stir through until mixed.
6Serve the chicken kiev on top of the white bean sauté.
Recipe by Miguel Maestre