Chicken Monterey - cooking recipe

Ingredients

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

Preparation

Cut chicken breasts in half.
Thaw artichoke hearts and green beans.
Rub chicken 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 a 3-quart casserole dish.