Special Scallops And Chicken

• 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

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 13x9-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 375u0b0 for 18-20 minutes or until a thermometer reads 170u0b0.

allpurpose, salt, pepper, chicken, bay scallops, olive oil, mushrooms, onion, white wine, cornstarch, heavy whipping cream, tarragon, swiss cheese

Taken from www.tasteofhome.com/recipes/special-scallops-and-chicken/ (may not work)