Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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