Recipe for Chicken With Winter Vegetables


2 lb skinless chicken breast
1 salt and pepper
16 baby carrots
16 scallions
8 brussel sprouts
1 potato
1/4 lb parsnip
4 1/2 cup chicken broth
1 tablespoon butter
1 tablespoon flour
1/4 cup heavy cream
1/4 cup horseradish,fresh
1/4 teaspoon tabasco sauce
1/4 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 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.

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