Ingredients
1/2 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)1/2 pound bay scallops1/4 cup olive oil1-1/2 cups sliced fresh mushrooms1 medium onion, chopped1/4 cup white wine or chicken broth2 teaspoons cornstarch1/2 cup heavy whipping cream1 teaspoon dried tarragon1/2 cup shredded Swiss cheese
Preparation
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°.
