Ingredients
Scale
- 2 large chicken breasts
- 1 tablespoon Greek seasoning
- 1 tablespoon olive oil
- 3 tablespoons butter
- 3 cloves chestnut garlic, minced
- 1 1/4 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 1 1/2 pounds baby gold potatoes, halved
- 1 1/2 tablespoons olive oil
- 1 tablespoon fresh sage leaves, finely chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons basil pesto
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, sage, salt, and pepper. Roast them on a baking sheet for 25–30 minutes until they are golden and crispy.
- Season the chicken breasts with Greek seasoning, salt, and pepper. Grill them over medium-high heat for 6–7 minutes on each side or until fully cooked. Let the chicken rest before slicing it.
- In a saucepan, melt the butter and sauté the minced chestnut garlic. Stir in heavy cream, bring it to a simmer, and add the Parmesan cheese. Mix until it is melted and smooth, and season with salt and pepper.
- In a skillet, heat butter and olive oil. Add the mushrooms and cook until they are browned. Reduce the heat, stir in basil pesto and cream. Let it simmer until it slightly thickens.
- To assemble your plate, lay the sliced chicken on it, pour the Alfredo sauce over the chicken, add the roasted potatoes and mushrooms with pesto cream. Garnish as desired and serve warm.
Notes
Use fresh chestnut garlic for a more robust flavor. Don’t skip on resting the chicken after grilling; this maintains juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Grilling
- Cuisine: Greek
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg