*  Exported from  MasterCook  *
 
                       CHICKEN WITH WINTER VEGETABLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : French                           Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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