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Mix olive oil, lemon zest and juice, garlic, salt, and pepper.
Toss chicken in marinade, rest for 15 minutes.
Sear in a skillet over medium heat for 3–4 minutes per side until golden and cooked through. Set aside.
2. Sauté the Mushrooms
In the same pan, melt butter.
Add garlic and mushrooms, sauté 5–7 minutes until golden and tender.
Season with salt and pepper. Remove and set aside.
3. Prepare Alfredo Sauce
Melt butter in the same skillet.
Add garlic and sauté until fragrant.
Pour in cream, Parmesan, lemon zest, and juice.
Stir and simmer until thickened, about 2–3 minutes. Season to taste.
4. Cook the Potatoes (or Pasta)
Toss diced potatoes with olive oil, oregano, Parmesan, salt, and pepper.
Roast at 400°F (200°C) for 25–30 minutes, flipping halfway.
If using pasta, cook according to package and drain.
5. Assemble & Serve
Plate the potatoes or pasta. Top with chicken, mushrooms, and spoon over Alfredo sauce.
Garnish with parsley and extra Parmesan.
Serving and Storage Tips:
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