1. Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high. Sear chicken for 6–7 minutes per side until golden and cooked through. Set aside.

2. While chicken cooks, parboil halved baby potatoes in salted water for 10 minutes. Drain and pat dry.

3. In the same skillet, add 1 tablespoon olive oil and fresh sage. Add potatoes cut-side down. Crisp for 5–6 minutes until golden. Remove and set aside.

4. In a food processor, combine sautéed mushrooms, fresh basil, 1 roasted garlic clove, 1 tablespoon olive oil, and a pinch of salt. Pulse into a textured pesto. Set aside.

5. In the skillet, add a touch of olive oil with remaining roasted garlic (mashed) and chopped chestnuts. Sauté briefly. Pour in heavy cream and simmer 3–4 minutes until slightly thickened.

6. Stir in Parmesan and season with salt and pepper to taste.

7. Slice chicken and return to sauce. Serve with crispy sage potatoes and drizzle pesto over everything. Garnish with lemon zest if using.