Penny's Best Chicken in Wine

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.