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Special Scallops and Chicken Recipe

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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

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Special Scallops and Chicken Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

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 13-in. x 9-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 meat thermometer reads 170°. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 421 calories, 22 g fat (8 g saturated fat), 121 mg cholesterol, 355 mg sodium, 14 g carbohydrate, 1 g fiber, 38 g protein.

Originally published as Special Scallops and Chicken in Quick Cooking November/December 2001, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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