Chicken with winter vegetables

Yield: 4 servings

Measure Ingredient
2 pounds Skinless chicken breast
\N \N Salt and pepper
16 \N Baby carrots
16 \N Scallions
8 \N Brussel sprouts
1 \N Potato
¼ pounds Parsnip
4½ cup Chicken broth
1 tablespoon Butter
1 tablespoon Flour
¼ cup Heavy cream
¼ cup Horseradish,fresh
¼ teaspoon Tabasco sauce
¼ cup Chopped fresh parsley

1. Place the chicken breast halves on a flat surface and trim away and discard fat. Sprinkle with salt and pepper. 2. Peel the carrots. If using large carrots, cut into sticks about 2-in. long and ½-in thick. Trim the root end from the scallions. Cut off most of the green part, leaving pieces about 3 inches long. Trim the sprouts. If they are large, cut them in half. 3. Peel the potato and cut into ¾ cubes. Put into bowl of cold water. 4. Peel the parsnip and cut into rectangles about 1-in long ½-in wide. 5. Put 4 cups broth in a large wide, kettle and add the carrots, sprouts, drained potato and parsnip. Sprinkle with salt and pepper. Bring to a boil and let simmer 5-6 min. Add the chicken breast halves, in one layer, and the scallions. Cover and cook about 7 min. 6. Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the remaing broth, stirring rapidly with a wire whisk. Add the cream and bring to a boil, stirring. Add the horseradish, tabasco sauce, and salt and pepper to taste. 7. Sprinkle the chicken and vegetables with the parsley and serve with the horseradish sauce.

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