Chicken Monterey
Submitted by frogman
Browned chicken breasts baked in a creamy rosemary sauce with artichoke hearts and green beans. A hearty casserole that feeds six with California flair.
YIELD
6 servingsPREP
15 minCOOK
75 minREADY
90 minThis casserole has a little bit of everything going on, and somehow it all works.
Chicken breasts get browned in a hot skillet, then nestle into a casserole dish under a from-scratch sauce made with milk, rosemary, a touch of ketchup for sweetness, and chicken bouillon. Artichoke hearts and whole green beans go in for the final stretch, soaking up that creamy sauce as everything bakes together.
It’s comfort food with a Monterey twist. Filling enough for a family dinner, elegant enough that you wouldn’t be embarrassed putting it on the table for guests.
Kitchen Tips
- Brown the chicken well on all sides before it goes into the casserole. That seared crust adds flavor the sauce can’t provide on its own.
- Stir the flour into the drippings until smooth before adding the milk. This prevents lumps and builds a proper roux-based sauce.
- Frozen artichoke hearts and green beans work great here. No need to thaw them first. They’ll cook through in the final 20 minutes of baking.
Ingredients
Directions
Rub chicken breasts with ¾ teaspoon 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 tablespoon 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 ¾ teaspoon salt; cook, stirring constantly, until sauce thickens slightly.
Preheat oven to 350℉ (180℃).
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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