| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood, Poultry, Main dish |
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 3/4lb(875g) with liquor reserved. |
| 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 |
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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