Chicken Monterey

Title: Chicken Monterey
Categories: Chicken
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-qua rt 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.