chicken monterey

6 servings
Chicken breasts,medium-sized
2 tablespoons Salad oil
Green onion,medium,chopped
3 tablespoons Flour,all-purpose
2 cups Milk
1 cup Water
3 tablespoons Catsup
½ teaspoon Rosemary,crushed
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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