Description
A flavorful dish featuring chicken cooked in a creamy garlic alfredo sauce, served with sage potatoes and topped with basil pesto.
Ingrédients
L'échelle
- 2 chicken breasts
- 1 cup chestnut mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- Salt and pepper to taste
- 2 medium potatoes, cubed
- 1/4 cup basil pesto
Instructions
- Preheat oven to 400°F (200°C).
- Boil the potatoes for 10 minutes, then drain.
- In a skillet, heat olive oil over medium heat.
- Add chicken breasts and cook until golden brown, about 5-7 minutes per side.
- Remove chicken and set aside.
- Add garlic and mushrooms to the skillet, sauté until soft.
- Pour in heavy cream and add Parmesan cheese, stirring until smooth.
- Add sage, salt, and pepper to the sauce.
- Return chicken to the skillet, coat with sauce.
- Place potatoes on a baking sheet, drizzle with olive oil, season with salt, and roast for 20 minutes.
- Serve chicken with sage potatoes and drizzle with basil pesto.
Notes
- Adjust the garlic quantity according to your taste.
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add more vegetables if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Stovetop and Oven
- Cuisine: Greek
La Nutrition
- Taille D'Une Portion: 1 plate
- Calories: 650
- Sucre: 2g
- De Sodium: 800mg
- La graisse: 40g
- Graisses Saturées: 20g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 45g
- La fibre: 4g
- La protéine: 35g
- Le taux de cholestérol: 150mg
Mots-clés: chestnut, garlic, greek, chicken, alfredo, sage, potatoes, mushroom, basil, pesto, cream