6 chicken breast halves
salt
2 tbsp. vegetable oil
1 green onion, chopped
3 tbsp. all-purpose flour
2 c. milk
1 c. water
3 tbsp. ketchup
1/2 tsp. dried rosemary, crushed
1 chicken bouillon cube
1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 (9 oz.) pkg. frozen green beans, thawed

Rub chicken breasts with 3/4 teaspoon salt. Brown chicken in a 12-inch skillet in oil over medium-high heat. Arrange chicken in a 3-quart baking dish. Drain all but 2 tablespoons drippings from skillet. Add green onion to drippings and saut until tender. Stir in flour. Gradually stir in milk and water until smooth. Stir in ketchup, rosemary, bouillon and 3/4 teaspoon salt. Cook, stirring constantly, until mixture thickens slightly. Pour over chicken.

Bake, covered, at 350°F for 30 minutes. Stir in artichoke hearts and green beans.

Bake 20 more minutes or until chicken is tender.