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.