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
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