Chicken Montereymain dishes, poultry 3 chicken breasts,medium-sized 1 salt 2 tablespoon salad oil 1 green onion,medium,chopped 3 tablespoon flour,all-purpose 2 cup milk 1 cup water 3 tablespoon catsup 1/2 teaspoon rosemary,crushed 1 bouillon cube,chicken 9 oz artichoke hearts,frozen 9 oz green beans,whole,frozen 1. Rub chicken breasts with 3/4 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 3/4 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. |
