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  Recipe Home » Poultry » SCALLOPED OYSTERS AND CHICKEN
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  SCALLOPED OYSTERS AND CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 198
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 (1-3/4 lb.) with liquor reserved
3/4 C. whipping cream
2 Tbls. aromatic bitters
2 tsp. worcestershire sauce
1-1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme, dried
dash of hot pepper sauce or pinch of cayenne pepper
fresh parsley sprigs
Instructions:
Cut chicken into bite sized pieces. In skillet, heat 1/4 C. 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 C.. Pat one-third of the crumbs into greased 13x9-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 the 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. Oven bake in 375 for 20 to 25 minutes or until bubbling and heated through. Garnish with parsley and serve immediately.
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