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Edward Noott
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Chicken and Scallops au Gratin




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Friday, November 10, 2006

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Chicken and Scallops au Gratin
Joey D’s, Woodland Hills, CA
Gourmet Archives

1/2 pound boneless, skinless chicken breast, cut into ¾-inch cubes
1/2 pound sea scallops, rinsed, patted dry
1/4 cup flour
3 tablespoons clarified butter
2 shallots, minced
6 mushrooms, sliced thin
1/2 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon minced fresh tarragon leaves
1/4 cup freshly grated Gruyère cheese

 Season chicken and scallops with salt and pepper and dredge them in flour, shaking off the excess.
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, and add salt and pepper to taste.
Divide the mixture between two 7-inch gratin dishes, sprinkle Gruyère over the tops and bake dishes in a preheated 375° F. oven for 4 to 5 minutes, or until the sauce is bubbly. Serves 2.


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