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.