A delightful dish combining tender chicken and succulent shrimp in a creamy garlic butter sauce.
Mix the flour, salt, and pepper in a bowl.
Ensure the mixture is well combined to evenly coat the chicken.
Coat the chicken breasts with the flour mixture.
Shake off any excess flour to avoid clumping.
Heat butter in a large skillet over medium heat.
Use medium heat to prevent the butter from burning.
Cook the chicken in the skillet until golden brown and cooked through, about 6 minutes per side.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and keep warm.
Cover the chicken with foil to retain heat.
Add the onion and garlic to the skillet and sauté until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Sprinkle the reserved flour mixture into the skillet and cook for 1 minute.
This step helps thicken the sauce.
Gradually whisk in the milk and cook until the sauce thickens.
Whisk continuously to avoid lumps.
Stir in the shrimp, parmesan cheese, parsley, and red pepper flakes. Simmer for 3 minutes.
Ensure the shrimp are fully cooked and pink.
Serve the chicken topped with the shrimp and sauce.
Garnish with extra parsley for a fresh touch.
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