900g chicken breat
1 tablespoon olive oil
1/2 cup white wine
1 small red onion, chopped finely
2 shallots, chopped finely
1/4 cup of roasted pistachio nut, crushed
1 1/2 tablespoon of butter
1/4 cup of cream
1 large kumara (also known as Sweet Potato)
1 tablespoon of ranch dressing
Cut chicken into strips and brown in batches, in a large frying pan. Add red onion and shallots to the pan and cook for 2 minutes. Add wine and 1/2 a tablespoon butter and simmer for 15 minutes. Add cream and pistachios to the sauce and keep warm.
Meanwhile, cut the kumara and potato into cubes. Add to a medium saucepan, full of boiling water. Cook until tender. Drain the water and return the kumara and potato to the saucepan. While off the heat, add remaining butter and the ranch dressing to the saucepan and MASH!!!