---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN MONTEREY
 Categories: Main dishes, Poultry
      Yield: 6 servings
 
      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.
 
-----