· 2 to 3 boneless chicken breast halves or tenders (about 1 pound)· 1 pound large or jumbo shrimp· 6 tablespoons butter· 1/4 cup extra-virgin? olive oil· 4 cloves garlic (smashed and minced)· 1 tablespoon fresh chopped basil (or 1 teaspoon dried leaf basil)· 1 tablespoon fresh chopped parsley (or 1 teaspoon dried parsley flakes)· 1/2 teaspoon kosher salt· 1/2 teaspoon Creole seasoning (seasoned salt blend)· Optional Garnish: Fresh parsley (chopped)
Step 1Gather the ingredients.Step 2Lightly pound chicken between sheets of plastic wrap to an even thickness. Cut the chicken into strips about 1-inch wide.Step 3To peel the shrimp, draw the tip of a small, sharp knife down the back of a shrimp. Remove the dark vein or coax it out with the knife. Repeat with the remaining shrimp. Rinse the shrimp under cold running water and then pat them dry with paper towels.Step 4In a large skillet over medium heat, melt the butter with olive oil.Step 5When the butter stops foaming, add the garlic, basil, parsley, salt, and seasoning. Reduce the heat to medium-low heat and add the chicken and shrimp.Step 6Cook the shrimp and chicken mixture, stirring, for about 10 to 15 minutes, until cooked through. If shrimp are small, add them a few minutes after adding the chicken. The shrimp will be opaque and pink when done.Step 7Spoon the chicken and shrimp mixture over hot cooked pasta or rice for serving. Sprinkle with fresh chopped parsley, if desired.