Chicken Monterey

• 3 medium size chicken breasts
• 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 bouillon
• 9 oz. frozen artichoke hearts
• 9 oz. frozen green beans

1. Cut chicken breasts in half.
2. Thaw frozen artichokes 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.
7. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally.
8. 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.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644707 (may not work)