Chicken With Winter Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | French, From cook4u, Poultry | 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 | T | Butter |
| 1 | T | Flour |
| 1/4 | c | Heavy cream |
| 1/4 | c | Horseradish, fresh |
| 1/4 | t | Tabasco sauce |
| 1/4 | c | Chopped fresh parsley |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 641
Calories From Fat: 167
Total Fat: 18.6g
Cholesterol: 220.8mg
Sodium: 1231.4mg
Potassium: 1675.5mg
Carbohydrates: 34.5g
Fiber: 7.1g
Sugar: 7.9g
Protein: 80.4g