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Scalloped Oysters and Chicken

Ingredients: 2 Pound(s) Chicken breasts, boneless 1 Cup(s) Butter 1/2 Cup(s) Wine (dry white) 3 Cup(s) Cracker crumbs (fine) 3 1/2 Cup(s) Fresh shucked medium 3/4 Cup(s) Whipping cream 2 Tablespoon(s) Aromatic bitters 2 Teaspoon(s) Worcestershire sauce 1 1/2 Teaspoon(s) Salt 1/2 Teaspoon(s) Pepper 1/2 Teaspoon(s) Thyme, dried 1 Dash(s) Hot pepper sauce Directions: 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.
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