Chicken Monterey
Ingredients
3 chicken breasts, medium-sized
salt
2 Tbsp. salad oil
1 green onion, medium, chopped
3 Tbsp. flour, all-purpose
2 C. milk
1 C. water
3 Tbsp. catsup
1/2 tsp. rosemary, crushed
1 bouillon cube, chicken
9 oz. artichoke hearts, frozen
9 oz. green beans, whole, frozen
Cooking Instructions
Rub chicken breasts with 3/4 tsp. salt. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole. Spoon off all but 2 Tbls. 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 tsp. salt; cook, stirring constantly, until sauce thickens slightly. Preheat oven to 350. Pour sauce over chicken in casserole. Cover casserole; bake for 30 minutes. Stir in artichoke hearts and green beans; bake for 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)