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Chicken Monterey

Yields:6 servings
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Recipe Cooking TimePreparation15 minutes
Cooking75 minutes
Ready In90 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.

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Member Review

****

Lovers' Chicken

We this recipe twice. Once with the wine and one without, both were delicious. This is also a great recipe if you make it with fish.