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CHICKEN MONTEREY

Category:    Chicken
Yield: 6 servings
 
      3    Chicken breasts,medium-sized        1 c  Water
           Salt                                3 tb Catsup
      2 tb Salad oil                         1/2 ts Rosemary,crushed
      1    Green onion,medium,chopped          1    Bouillon cube,chicken
      3 tb Flour,all-purpose                   9 oz Artichoke hearts,frozen
      2 c  Milk                                9 oz Green beans,whole,frozen
 
  1. Rub chicken breasts with 3/4 t salt..
  2. In 12" skillet over medium-high heat, in hot salad oil, cook chicken
  until browned on all sides. Arrange chicken in 3-quart casserole..
  3. Spoon off all but 2 T 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 catsup, rosemary, bouillon, and 3/4 t salt; cook,
  stirring constantly, until sauce thickens slightly..
  4. Preheat oven to 350'F. 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.
 

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