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| Chicken breasts with veggies | |||||
| Ingredients: | |||||
| 10 ounces | baby carrots | ||||
| 2 cups | sliced mushrooms | ||||
| 1/2 cup | thinly sliced celery | ||||
| 1 can | French Fried Onions | ||||
| 4 | Chicken breasts | ||||
| 1/2 cup | white wine | ||||
| 3/4 cup | prepared chicken bouillon | ||||
| 1/2 tsp | garlic salt | ||||
| 1/2 tsp | pepper | ||||
| paprika | |||||
| Directions: | |||||
| Preheat oven to 375. In 12 X 8 baking dish, combine vegetables and 1/2 can of French Fried Onions. Arrange chicken breasts on veggies. In small bowl, combine wine, bouillon, garlic salt, and pepper; pour over chicken and veggies. Sprinkle with paprika. Bake, covered, for 35 minutes or until chicken is done. Baste chicken with wine sauce and top with remaining onions. Bake, uncovered, 3 minutes or until onions are golden brown. | |||||