Recipe#8456

Title: CHICKEN WITH WINTER VEGETABLES

SOAR

   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.