Title: Chicken with winter vegetables
 Categories: French, Poultry, From cook4u
      Yield: 4 Servings
 
      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.