Try this Chicken Monterey recipe, or contribute your own.
Suggest a better description1. Rub chicken breasts with 3/4 t salt. 2. In 12" 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 T drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion 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 t salt; cook, stirring constantly, until sauce thickens slightly. 4. Preheat oven to 350F. 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. Skim fat from sauce in casserole. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 56 | ||
Calories from Fat: 18 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 384.9mg | 13 % | |
Potassium 160.5mg | 4 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.4g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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