Chicken Monterey

3 Chicken breasts,medium-sized

Salt 2 T Salad oil

1 Green onion,medium,chopped

3 T Flour,all-purpose

2 c Milk

1 c Water

3 T Catsup

1/2 t Rosemary,crushed

1 Bouillon cube,chicken

9 oz Artichoke hearts,frozen

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-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.