Chicken Monterey

Name: Chicken Monterey
Ingredients: 3 whole medium-sized chicken breasts; 1 1/2 tsp. salt; 2 Tbsp. salad oil; 1 medium green onion, chopped; 3 Tbsp. all-purpose flour; 2 c. milk; 1 c. water; 3 Tbsp. ketchup; 1/2 tsp. rosemary, crushed; 1 cube chicken-flavored bouillon; 9 oz. frozen artichoke hearts; 9 oz. whole green beans

12 ingredients

12 steps

Ingredients

3 whole medium-sized chicken breasts
1 1/2 tsp. salt
2 Tbsp. salad oil
1 medium green onion, chopped
3 Tbsp. all-purpose flour
2 c. milk
1 c. water
3 Tbsp. ketchup
1/2 tsp. rosemary, crushed
1 cube chicken-flavored bouillon
9 oz. frozen artichoke hearts
9 oz. whole green beans

Directions

1

Cut chicken breasts in half.
2

Thaw frozen artichoke hearts and green beans.
3

Rub chicken breasts with 3/4 teaspoon salt.
4

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides.
5

Arrange chicken in 3-quart casserole.
6

Spoon off all but 2 tablespoons drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally.
7

Stir in flour until blended; gradually stir in milk and water until smooth; stir in ketchup, rosemary, bouillon and 3/4 teaspoon salt; cook, stirring constantly, until sauce thickens slightly.
8

Preheat oven to 350°. Pour sauce over chicken in casserole.
9

Cover casserole; bake 30 minutes.
10

Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender.
11

Skim fat from sauce in casserole.
12

Serves 6; 360 calories per serving.