Chicken with winter vegetables

Yield: 4 Servings

Ingredients:

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

Instructions:

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.