package (10 ounces) frozen baby carrots, thawed and drained or 4 medium carrots, cut into strips (about 2 cups)
cups sliced mushrooms
cup thinly sliced celery
cups French's® French Fried Onions, divided
chicken breast halves, skinned and boned
cup white wine
cup prepared chicken bouillon
teaspoon garlic salt
Preheat oven to 375°F. In 12×8-inch baking dish, combine vegetables and 2/3 cup French Fried Onions. Arrange chicken breasts on vegetables. In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables. Sprinkle chicken with paprika. Bake, covered, at 375°F for 35 minutes or until chicken is done. Baste chicken with wine sauce and top with remaining 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
In 12×8-inch microwave-safe dish, combine vegetables and 2/3 cup onions. Arrange chicken breasts, skinned side down, along sides of dish. Prepare wine mixture as above, except reduce bouillon to 1/3 cup; pour over chicken and vegetables. Cook, covered, on HIGH 6 minutes. Turn chicken breasts over and sprinkle with paprika. Stir vegetables and rotate dish. Cook, covered, 7 to 9 minutes or until chicken is done. Baste chicken with wine sauce and top with remaining 2/3 cup onions; cook, uncovered, 1 minute. Let stand 5 minutes.