Recipe of Favorite Seared Chicken Breast w/ Shrimp and Scalloped Potato
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Steps to Prepare Quick Seared Chicken Breast w/ Shrimp and Scalloped Potato. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Seared Chicken Breast w/ Shrimp and Scalloped Potato, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Seared Chicken Breast w/ Shrimp and Scalloped Potato delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can have Seared Chicken Breast w/ Shrimp and Scalloped Potato using 26 ingredients and 11 steps. Here is how you can achieve that.
I decided to make a meal for my brother and his family with what I found in their freezer and cabinets. It was definitely worth the creation.
Ingredients and spices that need to be Make ready to make Seared Chicken Breast w/ Shrimp and Scalloped Potato:
- Chicken Breast
- 2 chicken breasts 1/2lb ea
- 1 tsp salt
- 1 tsp pepper
- 1 tsp thyme flakes
- 2 tbsp butter, unsalted
- 2 tbsp olive oil
- 1 lime, zested
- Potatoes
- 8 small potatoes
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp minced garlic
- 1 tbsp butter, unsalted
- Shrimp
- 10 frozen shrimp (thawed, peeled and deveined)
- 1 tbsp Magic Seafood Seasoning
- 1 tbsp pepper
- 1 tbsp olive oil
- 1/2 tbsp butter unsalted
- Sauce
- 3 tbsp sour cream
- 1/2 cup milk
- 1/4 cup matchstick carrots
- 1/4 cup green onion, chived
- 1/8 cup real bacon bits
Instructions to make Seared Chicken Breast w/ Shrimp and Scalloped Potato
- Cut tips of potatoes off and slice long ways octagonal until all the skin is off. Then cut in half. Use a peeler to bevel the tips. Place in cool water with salt. Set aside
- Thaw the shrimp by placing under cook water in a strainer for 5-7min and slowly massing shrimp with hand under cook water.
- Pat down shrimp with paper towels to remove excess water. Place back in empty bowl and add pepper and seafood seasoning. Shake well to make sure it gets all over the shrimp.
- Get the chicken breasts to room temp (about 1/2 hr) and pat dry with paper towels. Season both sides with salt and pepper and thyme flakes. In a skillet heat pan and butter to medium high. Add olive oil and place breasts in pan. Don’t move. Let sear about 7 minutes. Flip and sear the other side about 5-7min.
- At the same time, in another skillet under medium high heat add butter until frothed. Add potatoes, and minced garlic. Let sear until browning and flip. Sear other side and baste with the juices until other side is nice and brown.
- Preheat oven to 350°. Once chicken and potatoes are ready, place both in the oven for roughly 15min or until the chicken breasts are 165° internal temp. Remove from oven and let rest (5-7min)
- Meanwhile, in another skillet with the stove still at medium high heat, toss in butter an olive oil and let froth. Add in shrimp and sauté it until it’s nice and colored. Remove shrimp from pan and set aside.
- In same skillet toss in chived green onion, carrots and bacon bits with the juices from the shrimp. Continue to sauté until done to likeness.
- Add in milk and sour cream and stir until well blended. Reduce heat and let thicken just slightly. (You can can more milk or sour cream if it gets to thick). Toss shrimp back in and let coat with sauces.
- Slice chicken breasts and place several prices on plate. Add the shrimp and sauce. Place scalloped potatoes around shrimp and sauce. (You can also use the sauce to dress over the potatoes). Zest with lime.
- Serve and enjoy!
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