3 whole chicken breasts, washed, skinned & halved
3/4-1 c. Ritz cracker crumbs
1/2 tsp. salt
Pepper to taste
1/2 tsp. dried tarragon
1/2 c. butter
1/4 c. chopped onion
3/4 c. chicken stock or bouillon
3/4 c. dry white wine or vermouth
1/2 lb. sliced mushrooms
3/4 c. golden raisins

Heat oven to 375 degrees. Mix cracker crumbs, salt, pepper and tarragon. Coat chicken with mixture. Melt butter in large skillet, brown chicken, placing pieces in single layer in shallow baking dish. Add onion to butter drippings and cook until tender. Pour in stock and wine and bring to boil. Pour around chicken.

Bake uncovered for 30-40 minutes. Saute mushrooms in 1 tablespoon butter and add along with raisins to chicken. Bake 8-10 minutes longer, watching closely so raisins don't burn. 6 servings.