Ingredients
3 chicken breasts,medium-sized
1 salt
2 tbsp salad oil
1 green onion,medium,chopped
3 tbsp flour,all-purpose
2 cup milk
1 cup water
3 tbsp catsup
1/2 tsp rosemary,crushed
1 bouillon cube,chicken
9 oz artichoke hearts,frozen
9 oz green beans,whole,frozen
Directions
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.
Servings: 6 servings
Chicken Monterey Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to track the history of meal recipes way back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, these, early cook books were just basic pictorial instructions for meal preparation.
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We hope you enjoy this Chicken Monterey recipe.
