Best Mouth Melting Chicken Scallops Recipes

SPECIAL SCALLOPS AND CHICKEN

Special Scallops and Chicken image

I make this main course when I want to wow company. It tastes heavenly, and guests always love it. The subtle flavor of tarragon in the creamy sauce complements the mushrooms, chicken and scallops nicely. -Sheila Vail Long Beach, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
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 Swiss cheese

Steps:

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 13x9-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 cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 421 calories, Fat 22g fat (8g saturated fat), Cholesterol 121mg cholesterol, Sodium 355mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.

CHICKEN AND SCALLOP STIR FRY

Chicken and Scallop Stir Fry image

Originally this recipe came from Recipezaar's "Stir Fry Scallops" But I didn't have a lot of the ingredients so it ended up being very different! I loved the outcome and thought it would be best just to post a separate variation to that recipe. We ate it with rice but my family had suggested they would have liked it with rice noodles also. Hope you enjoy it as much as we did :)

Provided by Lady MoM

Categories One Dish Meal

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

1/4 cup soya sauce
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon smooth peanut butter
1/2 teaspoon ginger
2 garlic cloves, minced
1/2 teaspoon black pepper
1 tablespoon flour
1 (454 g) bag scallops
2 chicken breasts, diced
1 tablespoon Worcestershire sauce
2 teaspoons salt and pepper, each
1 red bell pepper, chopped julienne
1 onion, chopped
8 green beans, end trimmed and cut in halves
1 celery, diagonally cut
2 medium carrots, diagonally cut
1/2 cup zucchini, cut into thin strips
1 -2 tablespoon sesame oil (very important for flavor)
6 -8 cups hot cooked rice or 6 -8 cups rice noodles

Steps:

Clean and chop all your vegetables, place in bowl and set aside.
Rinse and drain scallops. (NOTE: Put rice in rice cooker or start to soak noodles about now to have everything ready at one time).
Mix all of sauce ingredients until a nice constancy. Divide and place half in medium sized bowl, add scallops stirring until coated.Set aside to marinate.
Chop meat if not already done and place in separate bowl, sprinkle with salt and pepper and pour over Worcestershire sauce; let stand about 2 minutes.
Heat oil in wok or similar pan. Cook chicken till half way done about 5 minutes.
Add scallops continue cooking for about 3-4 minutes until throughly cooked but not overdone!
Remove meat and set aside. Add vegetables to wok and add remaining sauce. Stir Fry about 5 minutes until tender-crisp. Return meat and heat through.
Serve over your rice or rice noodles!

SCALLOPED CHICKEN

Scalloped Chicken image

A creamy comfort food! A great way to use up left over chicken or turkey. YUMMMY! Serve with hot rolls and a bit of cranberry sauce on the side.

Provided by smoke alarm jr

Categories Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups breadcrumbs
2 tablespoons unsalted butter
2 tablespoons onions, chopped
1 1/2 teaspoons poultry seasoning
1/4 teaspoon salt
2 cups cooked chicken, diced (or turkey)
4 tablespoons butter
4 tablespoons flour
3 cups chicken stock, heated
2 eggs, beaten
salt and pepper

Steps:

Make gravy first for it needs to cool a bit.
In saucepan over medium heat melt the 4 tbsp of butter.
Blend in flour and hot chicken stock.
Stirring until thickened.
Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
Set gravy aside to cool.
In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
Cook on low for 2-3 minutes.
Stir in onion, poultry seasoning, and salt.
In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
Repeat again but ending with last layer of crumbs.
Bake in preheated 350 over about 30 minutes.

Nutrition Facts : Calories 411.2, Fat 19.7, SaturatedFat 9.5, Cholesterol 139.6, Sodium 645.7, Carbohydrate 34.8, Fiber 1.9, Sugar 4.4, Protein 22.3

MOUTH MELTING CHICKEN SCALLOPS

MOUTH MELTING CHICKEN SCALLOPS image

Categories Chicken

Yield 3 people

Number Of Ingredients 5

Ingredients

1 cup italian seasoned breadcrums
1/2 cup heavy cream or cooking cream
1 pound chicken breast filets thinly sliced.
Salt and pepper for seasoning
Oil for frying

Steps:

Season your chicken with salt and pepper and place in a bowl, pour cream over chicken and mix well. Cover with an air tight lid or plastic wrap and refrigerate 24 hours. Remove from the refrigerator 15 min before cooking, you will notice the chicken will have absorbed all of the cream. Coat each chicken filet with italian bread crumbs and fry turning over the chicken as it browns on one side, aprox. 5 min per side depending on the thicknes of yur filets.