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
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.