Chicken And Scallops Au Gratin

• 1/2 lb. chicken breast, cut into 3/4-inch cubes
• 1/2 lb. scallops, rinsed and dried
• 1/4 c. flour
• 3 Tbsp. clarified butter
• 2 shallots, minced
• 6 mushrooms, sliced thin
• 1/2 c. dry white wine
• 1/2 c. heavy cream
• 1/2 tsp. minced tarragon
• 1/4 c. grated Gruyere cheese

1. Season chicken and scallops with salt and pepper.
2. Dredge in flour.
3. Heat butter over high heat until hot and saute chicken and scallops 2 minutes.
4. Add shallots and mushrooms 1 minute.
5. Add wine and reduce sauce to 2 tablespoons.
6. Add cream and tarragon.
7. Cook 1 minute, stirring until sauce coats spoon.
8. Add salt and pepper to taste.
9. Spoon into ovenware and sprinkle on cheese.
10. Bake at 375 u0b0 for 5 minutes or until sauce is bubbly.
11. Serves 2.

chicken breast, flour, butter, shallots, mushrooms, white wine, heavy cream, tarragon, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353488 (may not work)