Description
A savory dish featuring chicken, chestnuts, garlic, and sage potatoes, topped with mushroom basil pesto.
Ingredients
Scale
- 2 chicken breasts
- 1 cup chestnuts, roasted and chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups sage potatoes, diced
- 1 cup mushrooms, sliced
- 1/2 cup basil pesto
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper.
- In a pan, sauté garlic until fragrant.
- Add chicken and cook until golden brown.
- Stir in chestnuts, mushrooms, and heavy cream.
- Simmer for 10 minutes.
- Mix in Parmesan cheese until melted.
- In another pot, boil sage potatoes until tender.
- Drain and toss with olive oil, salt, and pepper.
- Serve chicken over potatoes and drizzle with basil pesto.
Notes
- Use fresh basil for better flavor.
- Adjust garlic according to your taste.
- For a lighter version, use half and half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chestnut garlic greek chicken alfredo sage potatoes mushroom basil pesto