chicken monterey
- Categories
- Poultry
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 3 | Chicken breasts,medium-sized |
| Salt | |
| 2 tablespoons | Salad oil |
| 1 | Green onion,medium,chopped |
| 3 tablespoons | Flour,all-purpose |
| 2 cups | Milk |
| 1 cup | Water |
| 3 tablespoons | Catsup |
| ½ teaspoon | Rosemary,crushed |
| 1 | Bouillon cube,chicken |
| 9 ounces | Artichoke hearts,frozen |
| 9 ounces | Green beans,whole,frozen |
1. Rub chicken breasts with ¾ t salt. 2. In 12" skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole.
3. Spoon off all but 2 T drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in catsup, rosemary, bouillon, and ¾ t salt; cook, stirring constantly, until sauce thickens slightly.
4. Preheat oven to 350'F. Pour sauce over chicken in casserole. Cover casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole.
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