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.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Editor's Note:

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

Nutrition Facts

575 calories; protein 70g; carbohydrates 9g; fat 25.8g; cholesterol 225.7mg; sodium 611mg. Full Nutrition
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Reviews (6)

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7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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
(3)
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
(2)
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
(2)
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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
(1)
Rating: 5 stars
03/31/2020
Delicious! The wine gives it a great flavor and makes the chicken tender! Read More
Rating: 5 stars
05/01/2020
I made this recipe as written - and was a bit worried about the "soggy" factor from the crumbled saltines but in the end I thought it came out great! In fact, I went back for seconds! :) Read More
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