Penny's Best Chicken in Wine

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A wonderful family recipe that we have turned to often over the years. This simple dish is delicious and best served for its comforting warmth during the cooler months. Serve with fresh green beans.

By Howard
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Tips

Nutrition:

The nutrition data for this recipe includes the full amount of the crumbled crackers. The actual amount of crackers consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
575 calories; 25.8 g total fat; 226 mg cholesterol; 611 mg sodium. 9 g carbohydrates; 70 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Teacherlinda
Rating: 4 stars
10/10/2017
Made this last night. Made a few small changes based on what I had. Used panko breadcrumbs on chicken since I didn't have any saltines. They worked out great and I don't think it changed the texture or taste too much. Also used olive oil to sauté chicken and veggies since we have lactose issues. Butter would have added more flavor but it was still really good. It was a little bland but that might have been because of the changes. I will make this again since my husband and I both enjoyed it. Maybe add more salt and more spices. Thanks for the recipe. We really enjoyed it! Read More
Helpful
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Teacherlinda
Rating: 4 stars
10/10/2017
Made this last night. Made a few small changes based on what I had. Used panko breadcrumbs on chicken since I didn't have any saltines. They worked out great and I don't think it changed the texture or taste too much. Also used olive oil to sauté chicken and veggies since we have lactose issues. Butter would have added more flavor but it was still really good. It was a little bland but that might have been because of the changes. I will make this again since my husband and I both enjoyed it. Maybe add more salt and more spices. Thanks for the recipe. We really enjoyed it! Read More
Helpful
(2)
mills
Rating: 5 stars
07/02/2016
I have never rated a recipe before but I HAD to rate this one! This is one of the very best recipes I have ever made!!!!! I made it exactly as it is and I was a bit leary when I realized it only had two reviews. The finished product comes together so wonderfully and is full of flavor! I just have to say I ate every bite of this reheating leftovers twice after the original cooking date and it was even fabulous reheated!!! This will definitely be a regular "go-to" in my house! My husband loved it too and he is not the easiest to please. I highly recommend it!!!! Read More
Helpful
(2)
Soup Loving Nicole
Rating: 5 stars
05/30/2015
I am tickled pink to be the first review of this recipe. My package of chicken breasts was only 3 pounds but other than that I made as written. This was so simple but the end result was bursting with flavor and tasted as if I had fussed over it for hours. There is only two of us and I was worried that the leftovers would be soggy but I was worried for nothing. The chicken held its crispness and lunch the next day was just as good. I plan on making this often. We enjoyed this very much Howard. Thanks for sharing! Read More
Helpful
(2)
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Teacherlinda
Rating: 4 stars
10/10/2017
Made this last night. Made a few small changes based on what I had. Used panko breadcrumbs on chicken since I didn't have any saltines. They worked out great and I don't think it changed the texture or taste too much. Also used olive oil to sauté chicken and veggies since we have lactose issues. Butter would have added more flavor but it was still really good. It was a little bland but that might have been because of the changes. I will make this again since my husband and I both enjoyed it. Maybe add more salt and more spices. Thanks for the recipe. We really enjoyed it! Read More
Helpful
(2)
AJ Springfield
Rating: 4 stars
12/15/2015
This was a decent recipe. I think it was fine with the onions and mushrooms but next time I will add in additional vegetables like zucchini and maybe spinach. I may use less wine next time. Pretty good- thanks for sharing. Read More
Helpful
(1)
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