Recipe of Homemade Seared Chicken Breast w/ Shrimp and Scalloped Potato
By Lee Francis14 November 2020
Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, seared chicken breast w/ shrimp and scalloped potato. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Seared Chicken Breast w/ Shrimp and Scalloped Potato is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Seared Chicken Breast w/ Shrimp and Scalloped Potato is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook seared chicken breast w/ shrimp and scalloped potato using 26 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Seared Chicken Breast w/ Shrimp and Scalloped Potato:
Get Chicken Breast
Take chicken breasts 1/2lb ea
Make ready salt
Take thyme flakes
Get butter, unsalted
Prepare olive oil
Take lime, zested
Get small potatoes
Make ready salt
Take minced garlic
Prepare butter, unsalted
Get frozen shrimp (thawed, peeled and deveined)
Prepare Magic Seafood Seasoning
Prepare olive oil
Make ready butter unsalted
Make ready sour cream
Make ready matchstick carrots
Get green onion, chived
Get 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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