SPECIAL SCALLOPE & CHICKEN

l/2 cup flour
l/2 tsp. salt
l/2 tsp. pepper
6 boneless breast halves
l/2 lb. bay scallops
l/4 cup olive or veggie oil
l-l/2 cups sliced fresh mushrooms
l med onion chopped
l/4 cup white wine or chicken broth
2 tsp. cornstarch
l/2 cup whipping cream
l tsp. dried tarragon
l/2 cup shredded swiss cheese
In larege resealable plastic bag combine flour, s&p. Add chicken and scallops in batches; shake to coat. In larege skillet saute chicken and scallops in oil until lightly browned. Transfer to greased 9xl3″ baking dish. In pan drippings saute mushrooma dn onion. Add wine or broth. Bring to boil; cook until liquid is reduced to 2 tbsps. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to boil; cook and stir l min or until thickened. Spoon over chicken and scallops. Sprinkle with cheese. Bake, uncovered, at 375 l8-20 mins. or until chicken juices run clear.
Serves 6 Quick Cooking Magazine