Scallops and Chicken
Michelle Lange
ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 boneless skinless chicken breast halved
- 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 teaspoon dried tarragon
- 1/2 cup shredded Swiss cheese
directions
- 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 13X9X2-inch 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, cram 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 chicken juices run clear.
Source: Michelle Lange
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