Scalloped Oysters And Chicken

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A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Dairy		Main dish, Poultry, Seafood	8	Servings

INGREDIENTS

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
		3/4lb875g
		with liquor reserved.
3/4	c	Whipping cream
2	T	Aromatic bitters
2	t	Worcestershire sauce
1 1/2	t	Salt
1/2	t	Pepper
1/2	t	Thyme, dried
	ds	Hot pepper sauce, OR
		pinch of cayenne pepper.
		Fresh parsley sprigs

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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 481 Calories From Fat: 312 Total Fat: 35.3g Cholesterol: 188mg Sodium: 544.7mg Potassium: 337.6mg Carbohydrates: 1.4g Fiber: <1g Sugar: <1g Protein: 35.9g