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Chicken, Country-Style (M, TNT)
Source: A can of french-fried onions
Serves: 4

1 10-ounce package frozen baby carrots, thawed and drained
1 9-ounce package frozen whole green beans, thawed and drained
2 cups mushrooms, sliced
1/2 cup celery, thinly sliced
1 2.8-ounce can french-fried onions
4 chicken breast halves, skinned and boned
1/2 cup white wine
3/4 cup prepared chicken bouillon
1/2 tsp. garlic salt
1/4 tsp. ground black pepper

In an 8"x12" baking dish, combine vegetables, and 1/2 can "french-fried" onions. Arrange chicken breasts on vegetables.

In a small bowl, combine wine, bouillon, garlic salt, and pepper. Pour over chicken and vegetables. Sprinkle chicken with paprika.

Bake covered, at 375°F for 40 minutes, or until chicken is done. Baste chicken with wine sauce, and top with remaining onions. Bake, uncovered, for 3 minutes, or until onions are golden brown.

Poster's Notes:
I use the same ingredients and amounts, but use about 8 nice size chicken breast halves in a 9"x13" pan, to make 8 servings. There are still plenty of vegetables to go around. I also sprinkle the cutlets, with additional garlic salt and pepper to taste, before pouring on wine sauce.

I find that it takes about an hour for the chicken to be cooked, but check it earlier by cutting a slit into the thickest cutlet to make sure it is opaque.

Posted by Barbara Kaplan

Nutritional Info Per Serving: N/A