| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Main dishes, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breasts,medium-sized |
|
|
Salt |
| 2 |
tb |
Salad oil |
| 1 |
|
Green onion,medium,chopped |
| 3 |
tb |
Flour,all-purpose |
| 2 |
c |
Milk |
| 1 |
c |
Water |
| 3 |
tb |
Catsup |
| 1/2 |
ts |
Rosemary,crushed |
| 1 |
|
Bouillon cube,chicken |
| 9 |
oz |
Artichoke hearts,frozen |
| 9 |
oz |
Green beans,whole,frozen |
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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