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Instructions
- Prepare the mashed potatoes according to your preferred method and keep warm.
- Season the chicken breasts with salt, pepper, and paprika on both sides.
- In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, melt the butter and add minced garlic, cooking for 1-2 minutes until fragrant.
- Add the shrimp to the skillet, cooking until pink and opaque, about 3-4 minutes. Season with thyme, salt, and pepper.
- Pour in the heavy cream and stir, simmering for another 2-3 minutes until the sauce thickens.
- Return the chicken to the skillet, spooning the creamy shrimp sauce over the top. Allow to heat through for another minute.
- Serve the chicken on a plate, topped with the garlic shrimp sauce, alongside a generous portion of mashed potatoes.
- Garnish with fresh parsley before serving.
Chef’s Tips
- For extra flavor, marinate the chicken in garlic and lemon juice for at least 30 minutes before cooking.
- Use fresh shrimp for the best texture and taste; however, frozen shrimp will work if thawed properly.
- Adjust the level of cream to achieve your desired sauce consistency; add a little chicken broth for a lighter sauce.
Nutrition (per serving)
Approximate calories: 600, Protein: 40g, Carbs: 45g, Fat: 30g
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