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.
