Title: Scalloped Oysters and Chicken
Categories: Seafood Poultry Oysters Main
Yield: 8 Servings
| 2 | lb | Chicken breasts, boneless |
| 1 | c | Butter |
| 1/2 | c | Wine (dry white) |
| 3 | c | Cracker crumbs (fine) |
| 3 1/2 | c | Fresh shucked medium --OR-- small oysters 1 3/4lb(875g) with |
| 3/4 | c | Whipping cream |
| 2 | tb | Aromatic bitters |
| 2 | ts | Worcestershire sauce |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Thyme, dried |
| | ds | Hot pepper sauce --OR-- pinch of cayenne pepper. |
| | | Fresh parsley sprigs |
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.