Title: Chicken Monterey
Categories: Entree Poultry
Yield: 6 Servings
| 3 | | Chicken breasts,medium-sized |
| | | Salt |
| 2 | tb | Salad oil |
| 1 | | Green onion,medium,chopped |
| 3 | tb | Flour,all-purpose |
| 2 | c | Milk |
| 1 | c | Water |
| 3 | tb | Catsup |
| 1/2 | ts | 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.