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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)
----------------------------------------------
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


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