Chicken Monterey

• 3 whole chicken breasts
• 2 Tbsp. salad oil
• 1 green onion, chopped
• 3 Tbsp. flour
• 2 c. milk
• 1 c. water
• 9 oz. frozen whole green beans
• 1/2 tsp. crushed rosemary
• 1 cube chicken bouillon
• 9 oz. frozen artichoke hearts
• 3 Tbsp. catsup
• salt

1. Rub chicken breasts with salt.
2. In skillet over medium heat, in hot oil, brown chicken on all sides.
3. Arrange in 3-quart casserole.
4. Spoon off all but 2 tablespoons drippings from skillet.
5. In skillet, cook onion until tender.
6. Stir in flour until blended. Gradually stir in milk, water until smooth.
7. Stir in catsup, rosemary, bouillon and 3/4 teaspoon salt.
8. Cook stirring constantly until sauce thickens slightly.
9. Pour sauce over chicken.
10. Bake 30 minutes at 350u0b0.
11. Stir in artichoke hearts and green beans.
12. Bake 20 minutes longer.
13. Skim excess fat from casserole.

chicken breasts, salad oil, green onion, flour, milk, water, green beans, rosemary, chicken bouillon, frozen artichoke, catsup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290062 (may not work)