Chicken Monterey

• 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

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 350u0b0 for 30 minutes.
10. Stir in artichoke hearts and green beans.
11. Bake 20 more minutes or until chicken is tender.

chicken, salt, vegetable oil, green onion, flour, milk, water, ketchup, rosemary, chicken, frozen artichoke hearts, frozen green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9034 (may not work)