Description
A flavorful dish combining Greek-inspired chicken with chestnut garlic Alfredo sauce, served with sage-roasted potatoes and mushroom basil pesto.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup chestnut puree
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 medium potatoes, cubed
- 2 tbsp fresh sage, chopped
- 1 cup mushrooms, sliced
- 1/2 cup fresh basil leaves
- 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 until golden.
- Season chicken with salt and pepper. Sear in a pan until cooked through, about 6-7 minutes per side.
- For the Alfredo sauce, sauté garlic, then add chestnut puree, cream, and Parmesan. Simmer until thickened.
- Blend mushrooms, basil, and olive oil for the pesto.
- Serve chicken with Alfredo sauce, roasted potatoes, and a drizzle of pesto.
Notes
- For a thicker sauce, reduce the cream longer.
- Substitute Greek yogurt for heavy cream if desired.
- Fresh sage enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Blending
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Greek chicken, chestnut Alfredo, sage potatoes, mushroom pesto