Chicken In French Onion Sauce

1. Preheat oven to 375. In 8x12 inch baking dish, combine vegetables and 1/2 can French Fried Onions.

2. Arrange chicken breasts on vegetables.

3. In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables.

4. Sprinkle chicken with paprika.

5. Bake, covered, at 375 for 35-45 minutes or until chicken is done.

6. Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.

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Nutrient	Quantity
Total fats	10.0982 g
Protein	12.4033 g
Carbohydrates	14.8348 g
Energy	201.7632 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0945 g
Water	49.8982 g
Aspartic acid	0.0672 g
Calcium, Ca	157.3872 mg
Lutein + zeaxanthin	145.5255 g
Fiber, total dietary	0.9535 g
Carotene, beta	138.1325 g
Niacin	1.9394 mg
Vitamin A, RAE	11.2652 g
Arginine	0.0119 g
Riboflavin	0.3394 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0864 g
Glutamic acid	0.0535 g
Sodium, Na	17230.515 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4329 g
Total lipid (fat)	10.0982 g
Manganese, Mn	0.2333 mg
Fructose	0.1881 g
Proline	0.0172 g
Fatty acids, total saturated 16:0	1.865 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0405 g
Choline, total	85.6575 mg
Sugars, total	13.1796 g
Serine	0.0125 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.4791 g
Fatty acids, total saturated 20:4 undifferentiated	0.0072 g
Vitamin B-6	0.1111 mg
Selenium, Se	20.3902 g
Ash	35.8141 g
Fatty acids, total saturated 18:1 undifferentiated	3.3602 g
Pantothenic acid	0.5642 mg
Phenylalanine	0.0127 g
Copper, Cu	0.0253 mg
Betaine	0.1017 mg
Thiamin	0.0832 mg
Methionine	0.0031 g
Iron, Fe	0.8984 mg
Carbohydrate, by difference	14.8348 g
Phosphorus, P	132.5485 mg
Folate, total	41.3177 g
Tocopherol, gamma	0.0377 mg
Lycopene	0.115 g
Alanine	0.0151 g
Cholesterol	9.36 mg
Valine	0.0167 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.1543 g
Glycine	0.0131 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.2034 g
Fatty acids, total saturated 14:0	0.0079 g
Zinc, Zn	0.1372 mg
Isoleucine	0.0127 g
Fatty acids, total saturated 12:0	0.0077 g
Fatty acids, total polyunsaturated	3.2712 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.022 g
Tocotrienol, alpha	0.0099 mg
Vitamin A, IU	231.3302 IU
Folate, DFE	41.3177 g
Tryptophan	0.0048 g
Vitamin C, total ascorbic acid	2.3575 mg
Phytosterols	3.559 mg
Galactose	0.2433 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0073 g
Vitamin B-12	0.216 g
Vitamin K (phylloquinone)	15.7378 g
Fatty acids, total saturated	2.4988 g
Histidine	0.007 g
Fatty acids, total monounsaturated	3.8796 g
Threonine	0.0115 g
Folate, food	41.3177 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	0.4736 mg
Magnesium, Mg	46.8582 mg
Lysine	0.015 g
Potassium, K	361.4217 mg
Cystine	0.0028 g
Fluoride, F	2.2166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.5 cup	0	0	0
Paprika	0	0	0	0
Mushroom	2 cups	0	0	0
Celery	0.5 cup	8.08	1.4999	0.0859
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
garlic salt	0.5 teaspoon	0	0	0
chicken bouillon	0.75 cup	192.24	12.9672	9.9936
chicken breast half	4	0	0	0
baby carrot	1 package	0	0	0
durkee onion	1 can	0	0	0