Sooooo good. I could eat scallops all day every day, but I may like the chicken even more in this fabulous dish. It takes a while to prepare, but it's totally worth it.
Left overs are killer, but here's a little tip: before you put it in the microwave, put a little splash of the same wine you used to make it with over the top. Damn, I am making myself hungry.
1/2 cup flour
1/2 tsp. each S&P
4 boneless, skinless chicken breasts, cut in to bite size pieces
1/2 pound bay scallops (these are the smaller ones, not the big mama-jamas)
1/4 cup olive oil
1 small onion, chopped
1 tsp. cornstarch (I have used flour or Wondra in a pinch)
1/4 cup white wine (can use chicken stock)
1/4 cup fat free or low fat sour cream
1 tsp. dried tarragon
1/2 tsp each S&P
pinch sugar
1/2 cup shredded mozzarella cheese
Heat oven to 375. Combine flour and S&P in a large ziptop bag. Working in batches, shake chicken and scallops in flour mixture to coat. Saute in olive oil over medium-high until lightly browned. Transfer to a 13X9" baking dish (I spray it with nonstick spray first).
In pan drippings, saute onions until fragrant, it shouldn't take more than a couple minutes. Add wine and bring to a boil; reduce heat and boil until reduced to about 2 Tbsp. Combine sour cream, cornstarch, tarragon, S&P and a pinch of sugar until blended; stir in to pan. Boil and stir for 1 minute, slightly thickening the sauce. Spoon over the chicken and scallops. Sprinkle with cheese. Bake for 18-20 minutes, until chicken juices run clear.
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