Chicken Monterey Recipe
Chicken Monterey is a simple, easy-to-make casserole comprising of skillet cooked chicken with roasemary sacue, and artichoke hearts and green beans. This is a surely satiating meal by itself. Try with some pasta if you are very hungry. Come back here to share your views about this Chicken Monterey with me.
Ingredients
| 3 whole mediuni-sized chicken breasts, each cut in half | ||
| Salt | To Taste | |
| Salad oil | 2 Tablespoon | |
| 1 medium-sized green onion, chopped | ||
| All purpose flour | 3 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 3 tablespoons catchup | ||
| Rosemary | 1/2 Teaspoon, crushed | |
| 1 chicken-flavor bouillon cube or envelope | ||
| 1 9-ounce package frozen artichoke hearts, thawed | ||
| 1 9-ounce package frozen whole green beans, thawed | ||
Directions
1. Rub chicken breasts with 3/4 teaspoon salt.
2. 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.
3. Spoon off all but 2 tablespoons 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 catchup, rosemary, bouillon, and 3/4 teaspoon 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.
2. 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.
3. Spoon off all but 2 tablespoons 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 catchup, rosemary, bouillon, and 3/4 teaspoon 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.
Chef
