3 whole chicken breasts, each cut in half
2 tbsp. salad oil
1 med. sized green onion, chopped
3 tbsp. flour
2 c. milk
3 tbsp. catsup
1/2 tsp. dried rosemary
1 chicken flavored bouillon cube
1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 (9 oz.) pkg. frozen whole green beans, thawed

Rub chicken with 3/4 teaspoon salt. Over medium heat, in hot salad oil, cook chicken until brown on all sides; arrange in a 3 quart casserole. Spoon off all but 2 tablespoons drippings from skillet. In remaining hot drippings in skillet over medium heat, cook green onion until tender. Stir in flour until blended. Gradually stir in milk and 1 cup water until smooth. Stir in catsup, rosemary, bouillon and 1/2 teaspoon salt. Cook, stirring until slightly thickened.

Preheat oven to 350 degrees. Pour sauce over chicken. Cover casserole, bake 30 minutes. Stir in artichoke hearts and green beans, bake 20 minutes longer or until chicken is fork tender. Skim off fat. Serve with linguini or thin spaghetti.

WINE SELECTION: California Sauvignon Blanc