Recipe: Appetizing Seared Chicken Breast w/ Shrimp and Scalloped Potato

Seared Chicken Breast w/ Shrimp and Scalloped Potato. Cut chicken breasts into strips and saute in butter. Add shrimp and scallops and saute. This scalloped potatoes recipe is creamy, cheesy, and irresistibly delicious.

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Ingredients of Seared Chicken Breast w/ Shrimp and Scalloped Potato

1. Prepare of Chicken Breast.
2. It's 2 of chicken breasts 1/2lb ea.
3. You need 1 tsp of salt.
4. It's 1 tsp of pepper.
5. Prepare 1 tsp of thyme flakes.
6. You need 2 tbsp of butter, unsalted.
7. Prepare 2 tbsp of olive oil.
8. You need 1 of lime, zested.
9. It's of Potatoes.
10. You need 8 of small potatoes.
11. You need 1 tsp of salt.
12. You need 1 tsp of pepper.
13. You need 1 tbsp of minced garlic.
14. Prepare 1 tbsp of butter, unsalted.
15. It's of Shrimp.
16. It's 10 of frozen shrimp (thawed, peeled and deveined).
17. You need 1 tbsp of Magic Seafood Seasoning.
18. Prepare 1 tbsp of pepper.
19. It's 1 tbsp of olive oil.
20. It's 1/2 tbsp of butter unsalted.
21. It's of Sauce.
22. You need 3 tbsp of sour cream.
23. You need 1/2 cup of milk.
24. It's 1/4 cup of matchstick carrots.
25. It's 1/4 cup of green onion, chived.
26. It's 1/8 cup of real bacon bits.

Rack of Lamb with Herb Crust, Lamb. These scalloped potatoes….they are just GOLD. And the secret is the chicken juice which drips onto the potatoes while they are baking via the salty prosciutto (more free I had trouble covering the rolled breast with the amount of proscuito that I had. I did use both sage and thyme, and the flavor.

Seared Chicken Breast w/ Shrimp and Scalloped Potato step by step

1. 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.
2. Thaw the shrimp by placing under cook water in a strainer for 5-7min and slowly massing shrimp with hand under cook water..
3. 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..
4. 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..
5. 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..
6. 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).
7. 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..
8. 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..
9. 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..
10. 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..
11. Serve and enjoy!.

Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder, and pepper. This super easy sheet pan chicken breast recipe has a great Italian flair. Crusted with Parmesan and roasted with carrots and potatoes. I make sushi once a week, here's this week's boat. That looks tasty but the shrimp kind of seem out of place?

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