Chicken Monterey

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	75 minutes
	Ready In	90 minutes

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Ingredients

3	each	chicken breasts	medium-sized
1	x	salt
2	tablespoons	vegetable oil
1	medium	scallions, spring or green onions	chopped
3	tablespoons	flour, all-purpose	ll-purpose
2	cups	milk
1	cup	water
3	tablespoons	ketchup
1/2	teaspoon	rosemary leaves	rushed
1	each	chicken bouillon cube
9	ounces	artichoke hearts	frozen
9	ounces	green beans	whole, frozen

Directions

Rub chicken breasts with 3/4 t 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 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 ketchup, rosemary, bouillon, and 3/4 t salt; cook, stirring constantly, until sauce thickens slightly.

Preheat oven to 350 degrees 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.