Chicken Monterey

• 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

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 350u0b0. 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.

chicken breasts, salt, salad oil, green onion, flour, milk, water, ketchup, rosemary, chickenflavored, frozen artichoke, green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723743 (may not work)