Chicken Monterey
Yield
6 servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
medium-sized |
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
scallions, spring or green onions
chopped |
|
| 3 | tablespoons |
all-purpose flour
ll-purpose |
|
| 2 | cups |
milk
|
|
| 1 | cup |
water
|
|
| 3 | tablespoons |
ketchup
|
|
| ½ | teaspoon |
rosemary leaves
rushed |
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 9 | ounces |
artichoke hearts
frozen |
|
| 9 | ounces |
green beans
whole, frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
medium-sized |
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
scallions, spring or green onions
chopped |
|
| 45 | ml |
all-purpose flour
ll-purpose |
|
| 473 | ml |
milk
|
|
| 237 | ml |
water
|
|
| 45 | ml |
ketchup
|
|
| 2.5 | ml |
rosemary leaves
rushed |
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 260.1 | ml/g |
artichoke hearts
frozen |
|
| 260.1 | ml/g |
green beans
whole, frozen |
|
Directions
Rub chicken breasts with ¾ teaspoon salt.
In 12 inch skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides.
Arrange chicken in 3-quart casserole.
Spoon off all but 2 tablespoon 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 ketchup, rosemary, bouillon, and ¾ teaspoon salt; cook, stirring constantly, until sauce thickens slightly.
Preheat oven to 350℉ (180℃).
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.
