Special Scallops and Chicken Recipe
Special Scallops and Chicken Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Bake, uncovered, at 375° for 18-20 minutes or until a meat thermometer reads 170°. Yield: 6 servings.
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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Reviewed Dec. 13, 2011

"Delicious! Served it several times to guests.

Everyone loved it. The bay scallops are good but I used atlantic sea scallops, The best if your a scallop lover."

Reviewed Aug. 23, 2010

"Fabulous! Even those who only like chicken were happy because browning the scallops before covering with sauce didn't make it 'fishy' tasting. i frequently make it when I need an impressive dinner but am not sure if my guests like seafood. The sauce is wonderful over veggies."

Reviewed Jan. 9, 2010


Reviewed Nov. 17, 2009

"I switched up many of the ingredients and it still came out great. Used simple 3mix cheese and marsala wine made all the difference...YUM!"

Reviewed Nov. 7, 2009

"my family absolutely loved this! I made with light half&half and reduced fat Mozzarella chesse (we are not too fond of swiss) the SECOND time and no one noticed and again the raves!"

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