Chicken Monterey Recipe

Name: Chicken Monterey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 whole chicken breasts; 2 Tbsp. salad oil; 1 green onion, chopped; 3 Tbsp. flour; 2 c. milk; 1 c. water; 9 oz. frozen whole green beans; 1/2 tsp. crushed rosemary; 1 cube chicken bouillon; 9 oz. frozen artichoke hearts; 3 Tbsp. catsup; salt

Servings: persons

3 whole chicken breasts
2 Tbsp. salad oil
1 green onion, chopped
3 Tbsp. flour
2 c. milk
1 c. water
9 oz. frozen whole green beans
1/2 tsp. crushed rosemary
1 cube chicken bouillon
9 oz. frozen artichoke hearts
3 Tbsp. catsup
salt

1
Rub chicken breasts with salt.
2
In skillet over medium heat, in hot oil, brown chicken on all sides.
3
Arrange in 3-quart casserole.
4
Spoon off all but 2 tablespoons drippings from skillet.
5
In skillet, cook onion until tender.
6
Stir in flour until blended. Gradually stir in milk, water until smooth.
7
Stir in catsup, rosemary, bouillon and 3/4 teaspoon salt.
8
Cook stirring constantly until sauce thickens slightly.
9
Pour sauce over chicken.
10
Bake 30 minutes at 350u00b0.
11
Stir in artichoke hearts and green beans.
12
Bake 20 minutes longer.
13
Skim excess fat from casserole.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 whole chicken breasts, 2 Tbsp. salad oil, 1 green onion, chopped, 3 Tbsp. flour, and more.

Yes, Chicken Monterey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Monterey

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