Scalloped Oysters And Chicken

Recipe Ingredients

2 lbs	908g / 32oz	Chicken breasts - boneless
1 cup	198g / 7oz	Butter
1/2 cup	118ml	Wine - (dry white)
3 cups	438g / 15oz	Cracker crumbs - (fine)
3 1/2 cups	829ml	Fresh shucked medium --or-- - small oysters 1 3/4l
		Liquor reserved.
3/4 cup	177ml	Whipping cream
2 tablespoons	30ml	Aromatic bitters
2 teaspoons	10ml	Worcestershire sauce
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/2 teaspoon	2.5ml	Thyme - dried
1		Hot pepper sauce --or -pinch of cayenne pepper
		Fresh parsley sprigs

Recipe Instructions

Cut chicken into bite sized pieces. In skillet, heat 1/4 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 3/4 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.

Source:
Unknown Cooking Magazine

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