Directions:
- Season chicken breast and scallops with salt and pepper.
- Dredge in flour; shake off excess.
- Heat clarified butter in pan.
- Add chicken; brown until pale golden.
- Add scallops; do not overcook.
- Remove from skillet; add shallots and mushrooms to pan.
- Sauté until tender.
- Add white wine; reduce until it forms a glaze.
- Add cream and tarragon.
- Heat until it forms a sauce.
- Add chicken and scallops back to pan.
- Put into 4 ramekins.
- Top with cheese.
- Bake at 425 degrees Fahrenheit for 5 minutes or until cheese melts and sauce is bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 644.82 Kcal (2700 kJ) | ||
| Calories from fat | 377.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.95g | 65% | |
|---|---|---|---|
| Cholesterol | 130.76mg | 44% | |
| Sodium | 1273.97mg | 53% | |
| Potassium | 556.71mg | 12% | |
| Total Carbs | 44.4g | 15% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 22.42g | 45% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.6mg | 14% | |
| Calcium | 186.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 238.35 Kcal (998 kJ) | ||
| Calories from fat | 139.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.51g | 65% | |
|---|---|---|---|
| Cholesterol | 48.33mg | 44% | |
| Sodium | 470.9mg | 53% | |
| Potassium | 205.78mg | 12% | |
| Total Carbs | 16.41g | 15% | |
| Sugars | 1.88g | 20% | |
| Dietary Fiber | 1.33g | 14% | |
| Protein | 8.29g | 45% | |
| Vitamin C | 2.1mg | 9% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 14% | |
| Calcium | 68.9mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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