Description
A savory dish featuring chicken, chestnuts, garlic, and sage, served with a creamy mushroom pesto sauce and roasted potatoes.
Ingrédients
L'échelle
- 2 chicken breasts
- 1 cup chestnuts, roasted and chopped
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup mushrooms, sliced
- 1/2 cup pesto
- 2 tablespoons olive oil
- 1 teaspoon sage, chopped
- Salt to taste
- Pepper to taste
- 4 medium potatoes, diced
Instructions
- Preheat the oven to 400°F (200°C).
- In a pan, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add chicken breasts and cook until browned on both sides.
- Remove chicken and set aside.
- Add mushrooms to the pan and sauté until soft.
- Stir in heavy cream, pesto, and sage.
- Add chicken back to the pan and simmer until cooked through.
- Meanwhile, toss diced potatoes with olive oil, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes.
- Serve chicken with sauce over pasta and roasted potatoes on the side.
Notes
- Use fresh chestnuts for best flavor.
- Adjust garlic quantity based on preference.
- Serve with grated parmesan on top if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Sautéing and Roasting
- Cuisine: Greek
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 650
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 45g
- Graisses Saturées: 20g
- Les Graisses Insaturées: 15g
- Les Gras Trans: 0g
- Les hydrates de carbone: 35g
- La fibre: 4g
- La protéine: 30g
- Le taux de cholestérol: 150mg
Mots-clés: chestnut garlic chicken alfredo, sage potatoes, mushroom pesto cream