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Composition - Seared Chicken Breast w/ Shrimp and Scalloped Potato:

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

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!

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