Scalloped Oysters And Chicken
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 Tbsp. 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
Cooking 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 13×9-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 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)