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Chicken Monterey

Western.Chefs's picture
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
  Chicken breasts 3 Medium, each cut into half
  Salt To Taste
  Salad oil 2 Tablespoon
  Green onion 1 Medium, chopped
  All purpose flour 3 Tablespoon
  Milk 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Catchup 3 Tablespoon
  Rosemary 1⁄2 Teaspoon, crushed
  Bouillon cube 1 (Or Envelope, Chicken Flavor)
  Frozen artichoke hearts 9 Ounce, thawed (1 Package)
  Frozen whole green beans 9 Ounce, thawed (1 Package)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday

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