Scalloped oysters & chicken

Yield: 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

Instructions:

dried ds 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.