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Chicken and Scallops au Gratin

Source of Recipe


Gourmet






List of Ingredients



• 1/2 lb. boneless, skinless chicken breast, cut into 3/4-inch cubes
  
• 1/2 lb. sea scallops, rinsed, patted dry
  
• 1/4 cup flour
  
• 3 Tbsp clarified butter
  
• 2 shallots, minced
  
• 6 mushrooms, sliced thin
  
• 1/2 cup dry white wine
  
• 1/2 cup heavy cream
  
• 1/2 tsp minced fresh tarragon leaves
  
• 1/4 cup freshly grated Gruyère cheese
  






Instructions



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