Chicken Monterey

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.