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Seared Chicken Breast w/ Shrimp and Scalloped Potato - Family warmth and closeness could be obtained in basic approaches. 1 of them is cooking and serving food for the loved ones. As a housewife, not surprisingly you don't choose to miss a meal with each other proper? Cuisine can also be the key to a content family members, lots of feel homesick due to the fact their cooking has been identified elsewhere.

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Seared Chicken Breast w/ Shrimp and Scalloped Potato is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Seared Chicken Breast w/ Shrimp and Scalloped Potato is something that I have loved my entire life.

To get started with this recipe, we must 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 cook that.

Composition needed to make Seared Chicken Breast w/ Shrimp and Scalloped Potato:

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

Directions 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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