• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken with Winter Vegetables

  • Recipe Submitted by on

Category: Poultry, French

 Ingredients List

  • 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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