Chicken Veronique

3 chicken breasts, bone in, halved and skinned (6 pieces)

4 T. butter, divided

2 C. mushrooms, sliced

1 whole onion, diced

2 C. chicken broth

1 C. dry vermouth

2 C. green or purple seedless grapes

1 roll of butter flavored crackers, crushed

1/2 t. tarragon

salt and pepper

Preheat oven to 350°F.

In large baggie, crush one roll of crackers, add 1/2 tsp each salt, pepper, and tarragon. Add chicken to the baggie and coat thoroughly with cracker crumbs by shaking.

Add 2 tablespoons butter to large skillet, medium heat, and brown chicken breasts (2-3 at a time) on both sides, for approximately 5 minutes. Place in baking dish and set aside.

In the same skillet, add remaining butter and sauté onions for 2 minutes until opaque. Add mushrooms and sauté for an additional 5 minutes. Add chicken stock and vermouth. Bring mixture to a boil, stirring occasionally. Carefully pour mixture over chicken in baking dish.

Bake for 25 minutes. Add grapes and bake an additional 5 minutes.