Scalloped oysters & chicken

8 Servings

Ingredients

Quantity Ingredient
2 pounds Chicken breasts, boneless
1 cup Butter
½ cup Wine (dry white)
3 cups Cracker crumbs (fine)
3½ cup Fresh shucked medium --OR-- small oysters 1 3/4lb(875g) with liquor reserved.
¾ cup Whipping cream
2 tablespoons Aromatic bitters
2 teaspoons Worcestershire sauce
1½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Thyme, dried
dash Hot pepper sauce --OR-- pinch of cayenne pepper.
Fresh parsley sprigs

Directions

Cut chicken into bite sized pieces. In skillet, heat ¼ cup of the butter over medium-high heat; brown chicken, in batches. Remove chicken and set aside. Pour off fat in skillet; add wine and bring to boil; scraping up brown bit from the pan. Remove from heat. In saucepan, melt remaining butter; toss with crumbs. Set aside. Drain oysters, reserve liquor in measure;add enough water to make ¾ cup.

Pat one-third of the crumbs into greased 13 inch by 9 inch baking dish. Combine chicken with oysters; arrange half of the mixture over the crumbs. Pat half of the remaining crumbs on top; cover with remaining oyster mixture. Pat remaining crumbs on top. Combine oyster liquor, wine mixture, whipping cream, aromatic bitters, worcestershire sauce, salt, pepper, thyme and hot pepper sauce; pour over casserole. Bake in 375 F (190 C) oven for 20 to 25 minutes or until bubbling and heated through. Garnish with parsley and serve immediately. NOTE: Oysters add a festive flavor to this easy to make dish. Be sure to use fresh NOT canned oysters. For a sit-down dinner, you may substitute chicken pieces for the boneless breasts.

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