Penny'S Best Chicken In Wine - cooking recipe

Ingredients
    12 saltine crackers, crumbled
    4 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
    1/2 cup butter
    12 fresh mushrooms, sliced
    1 onion, chopped
    1/2 cup chicken broth
    1/2 cup white wine
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 pinch dried tarragon (optional)
Preparation
    Preheat oven to 375 degrees F (190 degrees C).
    Pour crumbled saltine crackers into a large bowl. Press chicken pieces into crackers to coat completely; let rest for 10 minutes.
    Melt butter in a large skillet over medium-high heat. Saute chicken pieces in hot butter until browned on all sides, 5 to 7 minutes. Transfer chicken to a casserole dish.
    Saute mushrooms and onion in the same skillet until onion is translucent, 5 to 10 minutes. Pour chicken broth, white wine, salt, pepper, and tarragon into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour mushroom mixture over chicken into the casserole dish.
    Bake in the preheated oven until chicken is cooked through and sauce is bubbling, about 45 minutes.

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