Scalloped oysters and 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.