INGREDIENTS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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