Scalloped Oysters & Chicken

Name: Scalloped Oysters and Chicken
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: chicken breasts; butter; white wine; cracker crumbs; oysters; heavy whipping cream; aromatic bitters; worcestershire sauce; salt; black pepper; thyme; red hot pepper sauce

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

1 hrs

Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
2	pounds	chicken breasts boneless
1	cup	butter
½	cup	white wine	*
3	cups	cracker crumbs	*
3 ½	cups	oysters shucked	*
¾	cup	heavy whipping cream
2	tablespoons	aromatic bitters	*
2	teaspoons	worcestershire sauce
1 ½	teaspoons	salt
½	teaspoon	black pepper
½	teaspoon	thyme dried	*
1	dash	red hot pepper sauce	*

Ingredients

Amount	Measure	Ingredient	Features
907.2	g	chicken breasts boneless
237	ml	butter
118	ml	white wine	*
7.1E+2	ml	cracker crumbs	*
828	ml	oysters shucked	*
177	ml	heavy whipping cream
3E+1	ml	aromatic bitters	*
1E+1	ml	worcestershire sauce
7.5	ml	salt
2.5	ml	black pepper
2.5	ml	thyme dried	*
1	dash	red hot pepper sauce	*

Directions

Cut chicken into bite sized pieces.

In skillet, heat ¼ 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 ¾ cup.

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 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℉ (190℃) F oven for 20 to 25 minutes or until bubbling and heated through.

Garnish with parsley and serve immediately.