Ingredients:
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/2 pound bay scallops
1/4 cup olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
1/4 cup white wine or chicken broth
2 teaspoons cornstarch
1/2 cup heavy whipping cream
1 teaspoon dried tarragon
1/2 cup shredded Dofino Havarti with Dill Cheese

Cooking 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. x 2-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 Dofino Havarti with Dill Cheese. Bake, uncovered, at 375° F for 18-20 minutes or until chicken juices run clear.

Makes 6 servings