Chicken Monterey

Name: Chicken Monterey
Ingredients: 6 chicken breast halves; salt; 2 Tbsp. vegetable oil; 1 green onion, chopped; 3 Tbsp. all-purpose flour; 2 c. milk; 1 c. water; 3 Tbsp. ketchup; 1/2 tsp. dried rosemary, crushed; 1 chicken bouillon cube; 1 (9 oz.) pkg. frozen artichoke hearts, thawed; 1 (9 oz.) pkg. frozen green beans, thawed

12 ingredients

11 steps

Ingredients

6 chicken breast halves
salt
2 Tbsp. vegetable oil
1 green onion, chopped
3 Tbsp. all-purpose flour
2 c. milk
1 c. water
3 Tbsp. ketchup
1/2 tsp. dried rosemary, crushed
1 chicken bouillon cube
1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 (9 oz.) pkg. frozen green beans, thawed

Directions

1

Rub chicken breasts with 3/4 teaspoon salt.
2

Brown chicken in a 12-inch skillet in oil over medium-high heat.
3

Arrange chicken in a 3-quart baking dish.
4

Drain all but 2 tablespoons drippings from skillet.
5

Add green onion to drippings and saut until tender. Stir in flour.
6

Gradually stir in milk and water until smooth. Stir in ketchup, rosemary, bouillon and 3/4 teaspoon salt.
7

Cook, stirring constantly, until mixture thickens slightly.
8

Pour over chicken.
9

Bake, covered, at 350° for 30 minutes.
10

Stir in artichoke hearts and green beans.
11

Bake 20 more minutes or until chicken is tender.