Total Time
20mins
Prep 10 mins
Cook 10 mins

Cozy main dish for two. Recipe easly multiplied.

Ingredients Nutrition

Directions

  1. Season chicken and scallops with salt and pepper and dredge them in flour, shaking off the excess.
  2. In a large skillet heat clarified butter over high heat until hot but not smoking.
  3. In it sauté the chicken and scallops, stirring, for 2 minutes.
  4. Add shallots and mushrooms and cook the mixture, stirring, for 1 minute, or until the sauce coats a spoon.
  5. Add wine and reduce it to about 2 tablespoons.
  6. Add cream and tarragon and cook the mixture, stirring, for 1 minute, or until it coats a spoon; add salt and pepper to taste.
  7. Divide the mixture between two 7-inch gratin dishes.
  8. Sprinkle Gruyère over the tops and bake dishes in a preheated 375°F oven for 4 to 5 minutes, or until the sauce is bubbly.

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