Description
A rich and flavorful dish combining tender chicken with aromatic garlic, earthy chestnuts, and creamy Alfredo sauce, served alongside sage-infused potatoes and a fresh mushroom basil pesto.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup roasted chestnuts, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 4 medium potatoes, diced
- 1 tbsp fresh sage, chopped
- 1 cup mushrooms, sliced
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season chicken with salt and pepper. Sear in a skillet with 1 tbsp butter until golden brown. Remove and set aside.
- In the same skillet, sauté garlic and chestnuts for 2 minutes. Add heavy cream and Parmesan, simmer until thickened. Return chicken to the sauce.
- Toss potatoes with sage, olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes or until crispy.
- Blend mushrooms, basil, olive oil, salt, and pepper into a smooth pesto.
- Serve chicken with Alfredo sauce, sage potatoes, and a dollop of mushroom basil pesto.
Notes
- For a lighter version, replace heavy cream with half-and-half.
- Roast chestnuts before chopping for deeper flavor.
- Use fresh sage for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 5g
- Sodium: 450mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 165mg
Keywords: Greek chicken, Alfredo, chestnut, sage potatoes, mushroom pesto