|Chicken breasts||3 Medium, each cut into half|
|Salad oil||2 Tablespoon|
|Green onion||1 Medium, chopped|
|All purpose flour||3 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|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)|
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.