Chicken Monterey

Recipe Ingredients

3		Chicken breasts - medium-sized
		Salt
2 tablespoons	30ml	Salad oil
1		Green onion - medium, chopped
3 tablespoons	45ml	Flour - all-purpose
2 cups	474ml	Milk
1 cup	237ml	Water
3 tablespoons	45ml	Catsup
1/2 teaspoon	2.5ml	Rosemary - crushed
1		Bouillon cube - chicken
9 oz	255g	Artichoke hearts - frozen
9 oz	255g	Green beans - whole, frozen

Recipe Instructions

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.

Source:
Emeril Lagasse

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