3 whole med.-sized chicken breasts
Salt
2 tbsp. salad oil
1 med. green onion, chopped
3 tbsp. all-purpose flour
2 c. milk
1 c. water
3 tbsp. catsup
1/2 tsp. rosemary, crushed
1 cube chicken-flavor bouillon
9 oz. frozen artichoke hearts
9 oz. frozen whole green beans

Purchase chicken-flavor bouillon in cube or envelope form. Preparation: Cut chicken breasts in half. Thaw frozen artichoke hearts and frozen green beans.

1. Rub chicken breasts with 3/4 teaspoon salt.

2. In 12-inch 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 tablespoons drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onions 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 teaspoon salt; cook, stirring constantly, until sauce thickens slightly.

4. Preheat oven to 350 degrees. 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.