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SCALLOPED OYSTERS AND CHICKEN

Category:    Chicken
Yield: 8 servings
 
      2 lb Chicken breasts, boneless           2 tb Aromatic bitters
      1 c  Butter                              2 ts Worcestershire sauce
    1/2 c  Wine (dry white)                1 1/2 ts Salt
      3 c  Cracker crumbs (fine)             1/2 ts Pepper
  3 1/2 c  Fresh shucked medium --OR--       1/2 ts Thyme, dried
           -small oysters 1 3/4lb(875g)          ds Hot pepper sauce --OR--
           -with liquor reserved.                   -pinch of cayenne pepper.
    3/4 c  Whipping cream                           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.
 

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