Chicken with Oyster Sauce

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IngredientsChicken with Oyster Sauce

  • 12 chicken breast halves, skin and bones
  • Salt and pepper to taste
  • 1/4 cup minced shallots, divided
  • 1/2 cup butter or margarine, divided
  • 1/2 cup Chablis or other dry white wine
  • 1/2 teaspoon dried whole thyme
  • 1 (12 ounce) container fresh standard oysters, undrained
  • 1 clove garlic, minced
  • 1/4 cup +2 tablespoons all – purpose flour
  • 1 cup half and half
  • Salt and pepper to taste
  • 1/2 cups soft breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Directions

  1. Preheat oven to 375°.
  2. Sprinkle chicken with salt and pepper. Set aside.
  3. Sauté 2 tablespoons shallots and 1/4 cup butter in a large skillet; add chicken, and browned on all sides.
  4. Add wine and thyme. Cover and bring to a boil over medium-high heat. Reduce heat, and simmer 15-20 minutes or until chicken is tender.
  5. Transfer chicken to a shallow 2 quart casserole, and keep warm. Reserve liquid.
  6. Drain oysters, reserving liquid.
  7. Add enough reserved wine the liquid to oyster liquid to equal 1 1/2 cups. Set oysters and liquid aside.
  8. Sauté remaining shallots and garlic in 1/4 cup butter in a saucepan.
  9. Add flour; stir until smooth.
  10. Gradually add half and half and 1 1/2 cups liquid.
  11. Bring to a boil over medium heat, stirring constantly.
  12. Cook 5 minutes or until thickened.
  13. Add salt and pepper to taste.
  14. Add oysters; cook 2 minutes. Pour oyster sauce over chicken.
  15. Combine bread crumbs and Parmesan cheese; sprinkle over casserole. Bake uncovered at 375° for 20 – 30 minutes or until Golden Brown

Makes eight servings

 

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