Chicken Monterey - cooking recipe

Ingredients

3 whole chicken breasts
2 Tbsp. salad oil
1 green onion, chopped
3 Tbsp. flour
2 c. milk
1 c. water
9 oz. frozen whole green beans
1/2 tsp. crushed rosemary
1 cube chicken bouillon
9 oz. frozen artichoke hearts
3 Tbsp. catsup
salt

Preparation

Rub chicken breasts with salt.
In skillet over medium heat, in hot oil, brown chicken on all sides.
Arrange in 3-quart casserole.
Spoon off all but 2 tablespoons drippings from skillet.
In skillet, cook onion until tender.
Stir in flour until blended. Gradually stir in milk, water until smooth.
Stir in catsup, rosemary, bouillon and 3/4 teaspoon salt.
Cook stirring constantly until sauce thickens slightly.
Pour sauce over chicken.
Bake 30 minutes at 350\u00b0.
Stir in artichoke hearts and green beans.
Bake 20 minutes longer.
Skim excess fat from casserole.