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Special Scallops and Chicken

I make this main course when I want to wow company. It tastes heavenly, and guests always love it. The subtle flavor of tarragon in the creamy sauce complements the mushrooms, chicken and scallops nicely. —Sheila Vail Long Beach, California
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 pound bay scallops
  • 1/4 cup olive oil
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1/4 cup white wine or chicken broth
  • 2 teaspoons cornstarch
  • 1/2 cup heavy whipping cream
  • 1 teaspoon dried tarragon
  • 1/2 cup shredded Swiss cheese

Directions

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish.
  • In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese.
  • Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.
Nutrition Facts
1 cup: 421 calories, 22g fat (8g saturated fat), 121mg cholesterol, 355mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 38g protein.

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