Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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.

Browse by categories