3 to 4 boneless chicken breast
Salt
2 tbsp. salad oil
1 med. green onion, chopped
3 tbsp. flour
2 c. milk
3 tbsp. catchup
1/2 tsp. rosemary
1 chicken flavored bouillon cube
1 can artichoke hearts, drained
1 can green beans, drained

Rub chicken with salt. Cook chicken in hot salad oil until brown. Arrange in 3 quart casserole. Cook onion over medium heat in skillet until tender. Stir in flour until blended. Gradually stir in milk and 1 cup water. Stir in catchup, rosemary, bouillon cube and 1/2 teaspoon salt. Cook, stirring until thickened. Preheat oven to 350 degrees. Pour sauce over chicken. Cover casserole and bake 30 minutes. Stir in artichoke hearts and green beans. Bake 20 minutes or until chicken is tender.