Ingredients:

  • 1 lb chicken breast, cut into 1-inch strips
  • 1 lb jumbo shrimp, peeled and deveined (size 16/20)
  • 1 tsp smoked paprika
  • 6 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, cold and cubed
  • 1/4 cup low-sodium chicken broth
  • 1/2 fresh lemon, juiced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Pat the chicken strips and shrimp extremely dry with paper towels to ensure a proper sear. Season both proteins evenly with smoked paprika, salt, pepper, and dried oregano.
  2. Heat 2 tablespoons of extra virgin olive oil in a 12-inch skillet over medium-high heat. Add the chicken strips in a single layer.
  3. Sear the chicken for 3–4 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  4. In the same pan, add the shrimp. Sauté for 2 minutes until they turn opaque and pinkish orange. Remove shrimp and set aside with the chicken.
  5. Reduce heat to medium-low. Add the minced garlic, dried oregano, and red pepper flakes to the remaining oil and pan fond. Sauté for 1 minute until fragrant but not browned.
  6. Pour in the chicken broth to deglaze the pan, scraping up the caramelized bits (fond) with a wooden spoon.
  7. Return the chicken and shrimp to the pan. Whisk in the cold, cubed butter one piece at a time along with the lemon juice to create a glossy, emulsified sauce.
  8. Garnish with fresh parsley and serve immediately.