Seared Chicken Breast w/ Shrimp and Scalloped Potato. Crock Pot Chicken Breast And Potatoes Recipes. Scalloped Potatoes With Ham And Cheese Recipes. Chicken and Mushroom CrepeEntertaining With Beth.

Ingredients of Seared Chicken Breast w/ Shrimp and Scalloped Potato

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

This classic recipe for scalloped potatoes showcases the flavors of potatoes and onion baked in a creamy sauce. "This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the. These scalloped potatoes….they are just GOLD. Prosciutto wrapped chicken w scalloped potatoes, what a wonderful lunch, we so enjoyed it.

Seared Chicken Breast w/ Shrimp and Scalloped Potato instructions

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!.

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 was good. t must have. These two recipes are great good a meal, either for lunch and dinner. Try it and you will like these. This recipe for scalloped potatoes and chicken made in the slow cooker has to be one of the easiest recipes I have ever put together.