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

Before you jump to Seared Chicken Breast w/ Shrimp and Scalloped Potato recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.

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Whole grain meals are an outstanding choice for a fast wholesome snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for the afternoon meal. Eating on the run may be more healthy with whole grain chips and crackers. Whole grains are always better than processed grains found in white bread.

A large variety of quick health snacks is easily available. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to seared chicken breast w/ shrimp and scalloped potato recipe. To make seared chicken breast w/ shrimp and scalloped potato you only need 26 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Seared Chicken Breast w/ Shrimp and Scalloped Potato:
  1. Get Chicken Breast
  2. Take 2 chicken breasts 1/2lb ea
  3. Use 1 tsp salt
  4. Use 1 tsp pepper
  5. Provide 1 tsp thyme flakes
  6. Use 2 tbsp butter, unsalted
  7. You need 2 tbsp olive oil
  8. Use 1 lime, zested
  9. Provide Potatoes
  10. Get 8 small potatoes
  11. Use 1 tsp salt
  12. Take 1 tsp pepper
  13. Use 1 tbsp minced garlic
  14. Prepare 1 tbsp butter, unsalted
  15. Get Shrimp
  16. Prepare 10 frozen shrimp (thawed, peeled and deveined)
  17. Prepare 1 tbsp Magic Seafood Seasoning
  18. You need 1 tbsp pepper
  19. Provide 1 tbsp olive oil
  20. Get 1/2 tbsp butter unsalted
  21. Use Sauce
  22. Provide 3 tbsp sour cream
  23. You need 1/2 cup milk
  24. Take 1/4 cup matchstick carrots
  25. Use 1/4 cup green onion, chived
  26. Prepare 1/8 cup real bacon bits
Instructions to make Seared Chicken Breast w/ Shrimp and Scalloped Potato:
  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!

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