Chicken with Winter Vegetables

Title:
Chicken with Winter Vegetables

Yield:
4 Servings

Categories:
French,
Poultry,
From
cook4u




Ingredients:





     2 lb Skinless chicken breast


          Salt and pepper


    16    Baby carrots


    16    Scallions


     8    Brussel sprouts


     1    Potato


   1/4 lb Parsnip


 4 1/2 c  Chicken broth


     1 tb Butter


     1 tb Flour


   1/4 c  Heavy cream


   1/4 c  Horseradish,fresh


   1/4 ts Tabasco sauce


   1/4 c  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 1/2-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 3/4 cubes. Put into bowl of cold water. 4.


 Peel the parsnip and cut into rectangles about 1-in long 1/2-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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini