Description
A rich and flavorful Greek-inspired dish featuring tender chicken in a creamy Alfredo sauce with chestnuts, garlic, sage potatoes, and mushroom pesto cream.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cooked chestnuts, chopped
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 medium potatoes, cubed
- 1 tbsp fresh sage, chopped
- 1 cup mushrooms, sliced
- 2 tbsp pesto sauce
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Toss potatoes with olive oil, sage, salt, and pepper. Roast for 25-30 minutes.
- Sauté mushrooms in a pan until soft. Blend with pesto sauce to make mushroom pesto cream.
- Season chicken with salt and pepper. Cook in a skillet until browned and fully cooked.
- In a saucepan, heat heavy cream, garlic, and Parmesan cheese until smooth. Stir in chopped chestnuts.
- Plate chicken, drizzle with Alfredo sauce, and serve with sage potatoes and mushroom pesto cream.
Notes
- Use fresh sage for the best flavor.
- Adjust garlic to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Blending
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 450mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 165mg
Keywords: Greek chicken, Alfredo sauce, chestnuts, mushroom pesto, sage potatoes