Title: CHICKEN MONTEREY
Categories: Main dishes, Poultry
Yield: 6 servings
3 Chicken breasts,medium-sized
Salt
2 T Salad oil
1 Green onion,medium,chopped
3 T Flour,all-purpose
2 c Milk
1 c Water
3 T Catsup
1/2 t Rosemary,crushed
1 Bouillon cube,chicken
9 oz Artichoke hearts,frozen
9 oz Green beans,whole,frozen
1. Rub chicken breasts with 3/4 t salt.
2. In 12" skillet over medium-high heat, in hot salad oil, cook chicken
until browned on all sides. Arrange chicken in 3-quart casserole.
3. Spoon off all but 2 T drippings from skillet. In remaining hot drippings
in skillet, over medium heat, cook green onion until tender, stirring
occasionally. Stir in flour until blended; gradually stir in milk and water
until smooth; stir in catsup, rosemary, bouillon, and 3/4 t salt; cook,
stirring constantly, until sauce thickens slightly.
4. Preheat oven to 350 F. Pour sauce over chicken in casserole. Cover
casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake
20 minutes longer or until chicken is fork-tender. Skim fat from sauce in
casserole.
