Description

An elevated comfort dish that combines tender grilled chicken, creamy chestnut garlic Alfredo, golden sage potatoes, and mushroom pesto cream. Each component brings bold, rustic flavor for a satisfying, elegant meal.

Ingredients

2 large chicken breasts

1 cup roasted or canned chestnuts, finely chopped

3 cloves garlic, minced

1 pound baby potatoes, halved

8 fresh sage leaves

1 cup cremini or button mushrooms, sliced

1 ½ cups heavy cream

¾ cup grated Parmesan cheese

2 tablespoons olive oil

3 tablespoons butter

1 tablespoon chopped fresh parsley or dill

Salt and black pepper, to taste

Pinch of paprika (for chicken)

Instructions

1. Season chicken with salt, pepper, and paprika. Heat olive oil in skillet and sear chicken until golden on both sides. Finish in oven at 375°F for 10–12 minutes. Rest and slice.

2. Boil potatoes until tender, then drain. Sauté in butter and sage until golden and crisp. Set aside.

3. In a saucepan, sauté mushrooms in olive oil and butter with a pinch of salt. Reserve half for garnish.

4. Blend remaining mushrooms with ½ cup cream, 1 clove garlic, olive oil, and Parmesan. Simmer until thickened.

5. In another saucepan, simmer remaining cream with garlic, chestnuts, and Parmesan until smooth.

6. Assemble plate with potatoes, mushroom sauce, sliced chicken, and drizzle Alfredo. Garnish with herbs and mushrooms.

Notes

For extra crisp on the potatoes, pat them dry after boiling before adding to the pan.

Toast chestnuts lightly before adding to the Alfredo to intensify their flavor.

If preparing sauces ahead, gently reheat with a splash of cream to restore smoothness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stove + Oven
Cuisine: Fusion (Greek, Italian)

Nutrition

Serving Size: 1 plate
Calories: 670
Sugar: 3g
Sodium: 420mg
Fat: 41g
Saturated Fat: 23g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 45g
Cholesterol: 155mg

Keywords: chicken alfredo, chestnut sauce, mushroom cream, sage potatoes