|2 tablespoons||Salad oil|
|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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