How To Prepare Special Chicken Breast With Scallops In Creamy Sauce?

Product(s):

Australian Natural Chicken Breasts

Australian Natural Chicken Breasts | Buy 9 Get 1 Free

EU Hormone Free Chicken Breasts Skinless & Boneless

EU Hormone Free Chicken Breasts Skinless & Boneless | Buy 9 Get 1 Free

Canadian Wild Catch Scallops

Canadian Wild Catch Scallops (20/30 Large) | Buy 9 Get 1 Free

Canadian Wild Catch Scallops (10/20 Large) | Buy 9 Get 1 Free

Japanese Hokkaido X-Large Scallops

Japanese Hokkaido X-Large Scallops | Buy 9 Get 1 Free

Preparation Time: 15 mins Cooking Time: 20 mins Serving: 4/6

Ingredients:

• 1-1.5kg Chicken breasts
• 300g scallops
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 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

Instructions:

1. In a large resealable plastic bag, combine the flour, salt & pepper. Add chicken & scallops in batches; shake to coat. In a large pan, sauté chicken & scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish.
2. In the pan drippings, sauté mushrooms & 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 & 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 thermometer reads 170°