1 1/2 sticks unsalted butter
1 tsp. dried tarragon
1/2 c. chopped green onions including tops
1 c. sweet red pepper, chopped
2 c. sliced mushrooms
2 c. chicken breast meat, chopped
3/4 c. cooking sherry
2 c. sm. peeled & deveined shrimp (frozen cocktail shrimp works well)
2 c. half & half, scalded
2 tbsp. flour
Sm. dash of nutmeg & paprika
Salt & white pepper to taste

In large saucepan melt 1/4 cup butter. Add green onions and half of tarragon. Saute over medium heat about 5 minutes. Add chicken, mushrooms, red pepper and 1/2 cup cooking sherry. Increase heat to medium and saute about 5 minutes, stirring occasionally. Add shrimp and remaining tarragon. Saute 2 minutes. Remove from heat and set aside.

In a separate saucepan over medium heat, melt remaining 1/2 cup butter. Sprinkle flour over it and mix well. Add half and half until sauce is smooth and thick. Flavor with remaining sherry, salt, pepper and nutmeg. Cook 2 more minutes. Bring chicken, shrimp mixture back to a simmer and add sauce. Serve hot on buttered biscuits. Serves 6 to 8. Sprinkle with paprika.