Chicken Monterey - cooking recipe

Ingredients

3 whole medium-sized chicken breasts
1 1/2 tsp. salt
2 Tbsp. salad oil
1 medium green onion, chopped
3 Tbsp. all-purpose flour
2 c. milk
1 c. water
3 Tbsp. ketchup
1/2 tsp. rosemary, crushed
1 cube chicken-flavored bouillon
9 oz. frozen artichoke hearts
9 oz. whole green beans

Preparation

Cut chicken breasts in half.
Thaw frozen artichoke hearts and green beans.
Rub chicken breasts with 3/4 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 tablespoons 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 3/4 teaspoon salt; cook, stirring constantly, until sauce thickens slightly.
Preheat oven to 350\u00b0. 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.
Serves 6; 360 calories per serving.