Chop 3/4 pound of yukon gold potatoes into 1/2″ chunks. Brown off in olive oil. Add 2 portobello that have been diced into 1/2″ chunks as well. Sautee until mushrooms begin to release their liquid. Add 2 garlic cloves that have been minced. Sautee until fragrant. Add 1 cup of white wine. Bring to a boil and allow to reduce by 1/2 before adding 1 cooked chicken breast shredded into bite size peices. Season with salt and pepper. Continue to reduce until almost dry. Plop down and eat.