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Scalloped oysters and chicken
Artist: _
Categories: Chicken, Entrees, Exotic, Oysters, Poultry, Seafood
Yield: 8
Rating: 0
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Ingredients:
2 lbsChicken breasts, boneless
1 cupButter
1/2 cupWine (dry white)
3 cupCracker crumbs (fine)
3 1/2 cupFresh shucked medium --OR--
-small oysters 1 ¾lb(875g)
-with liquor reserved.
3/4 cupWhipping cream
2 tbspAromatic bitters
2 tspWorcestershire sauce
1 1/2 tspSalt
1/2 tspPepper
1/2 tspThyme, dried
Ds Hot pepper sauce --OR--
-pinch of cayenne pepper.
Fresh parsley sprigs
Procedures:
1Cut chicken into bite sized pieces.
2In skillet, heat ?cup of the butter over medium-high heat; brown chicken, in batches.
3Remove chicken and set aside.
4Pour off fat in skillet; add wine and bring to boil; scraping up brown bit from the pan.
5Remove from heat.
6In saucepan, melt remaining butter; toss with crumbs.
7Set aside.
8Drain oysters, reserve liquor in measure;add enough water to make ?cup.
9Pat one-third of the crumbs into greased 13 inch by 9 inch baking dish.
10Combine chicken with oysters; arrange half of the mixture over the crumbs.
11Pat half of the remaining crumbs on top; cover with remaining oyster mixture.
12Pat remaining crumbs on top.
13Combine oyster liquor, wine mixture, whipping cream, aromatic bitters, worcestershire sauce, salt, pepper, thyme and hot pepper sauce; pour over casserole.
14Bake in 375°F (190 c) oven for 20 to 25 minutes or until bubbling and heated through.
15Garnish with parsley and serve immediately.
16Note: oysters add a festive flavor to this easy to make dish.
17Be sure to use fresh not canned oysters.
18For a sit-down dinner, you may substitute chicken pieces for the boneless breasts.
 
 
 
 

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