- 1 [10-ounce / 284-g] pack frozen miniature carrots
or
4 medium carrots, peeled then cut into strips [approximately 2 cups - 500 mL]
- 2 cups [500 mL] freshly cleaned mushroom slices
- 1/2 cup [125 mL] thin celery slices
- 1 1/3 cups [330 mL] French onion rings, divided
- 4 chicken whites
- 1/2 cup [125 mL] white wine
- 3/4 cup [190 mL] chicken broth
- 1/2 teaspoon [2.5 mL] garlic salt
- 1/2 teaspoon [2.5 mL] pepper
- Paprika, to taste
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- Preheat oven to 375°F [190°C].
- Into a 12 x 8-inch [30 x 20-cm] baking dish, mix together miniature carrots or carrot strips, mushroom and celery slices, and 2/3 cup [160 mL] of French onion rings.
- Arrange chicken whites on top of vegetables.
- Into a small bowl, mix together white wine and chicken broth; season mixture with garlic salt and pepper.
- Pour white wine mixture all over chicken whites and vegetables.
- Sprinkle chicken whites with paprika.
- Cover dish and bake into preheated oven for approximately 35 minutes, until chicken whites are done, no longer pink inside.
- Coat chicken whites with white wine sauce, then arrange remaining French onion rings over chicken whites.
- Bake uncovered for approximately 3 minutes longer, until French onion rings are golden brown.
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