Directions:
- 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 13-in. x 9-in. baking dish.
- 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.
- Bake, uncovered, at 375° for 18-20 minutes or until a meat thermometer reads 170°. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.66 Kcal (1602 kJ) | ||
| Calories from fat | 148.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 25% | |
|---|---|---|---|
| Cholesterol | 48.63mg | 16% | |
| Sodium | 530.27mg | 22% | |
| Potassium | 281.4mg | 6% | |
| Total Carbs | 38.06g | 13% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 17.76g | 36% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 199.85 Kcal (837 kJ) | ||
| Calories from fat | 77.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 25% | |
|---|---|---|---|
| Cholesterol | 25.4mg | 16% | |
| Sodium | 276.94mg | 22% | |
| Potassium | 146.96mg | 6% | |
| Total Carbs | 19.88g | 13% | |
| Sugars | 0.66g | 5% | |
| Dietary Fiber | 0.32g | 2% | |
| Protein | 9.28g | 36% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.3mg | 3% | |
| Calcium | 47mg | 9% | |
* 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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