Recipe - Scalloped Oysters And Chicken

2 pound Chicken breasts, boneless
1 cup Butter
One half cup Wine (dry white)
3 cup Cracker crumbs (fine)
3 One half cup Fresh shucked medium OR
small oysters 1 3/4lb(875g)
with liquor reserved.
Three fourths cup Whipping cream
2 tablespoon Aromatic bitters
2 teaspoon Worcestershire sauce
1 One half teaspoon Salt
One half teaspoon Pepper
One half teaspoon Thyme, dried
ds Hot pepper sauce OR
pinch of cayenne pepper.
Fresh parsley sprigs

Cut chicken into bite sized pieces. In skillet, heat One fourth cup of the butter
over mediumhigh 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 Three fourths cup. Pat onethird 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 sitdown dinner, you may substitute
chicken pieces for the boneless breasts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini