Basic information

Scalloped oysters & chicken


3/4 c
 Whipping cream
3 1/2 c
 Fresh shucked medium --OR-- small oysters 1 3/4lb(875g) with liquor reserved.
3 c
 Cracker crumbs (fine)
2 tsp
 Worcestershire sauce
2 lb
 Chicken breasts, boneless
2 Tbs
 Aromatic bitters
1/2 tsp
1/2 tsp
 Thyme, dried
1/2 c
 Wine (dry white)
1 1/2 tsp
1 c
 Hot pepper sauce --OR-- pinch of cayenne pepper.
 Fresh parsley sprigs


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.