Ingredients
- 8 skinless, boneless chicken breast halves, about 2 pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- 16 baby carrots, about 6 ounces (see note)
- 16 scallions or green onions
- 8 brussels sprouts
- 1 potato, about 6 ounces
- 1 parsnip, about 1/4 pound
- 4 cups fresh or canned chicken broth (see recipe)
- ¼ cup finely chopped parsley
- Horseradish sauce (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
456 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 66 grams protein; 168 milligrams cholesterol; 1726 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place the breast halves on a flat surface and trim away and discard any peripheral fat. Sprinkle with salt and pepper.
- Trim and scrape the carrots.
- Trim off the tops of the scallions. Cut the scallions crosswise about three inches from the top. Discard the green parts.
- Trim off the ends of each brussels sprout. If the sprouts are small, leave them whole; otherwise cut them lengthwise in half.
- Peel the potato and cut into 3/4-inch cubes. Cover with cold water until ready to use.
- Trim and scrape the parsnip. Cut into small rectangles about an inch long and 1/2 inch wide.
- Put the broth in a kettle or casserole wide enough to hold the chicken pieces in one layer. Add the carrots, brussels sprouts, potato and parsnip. Sprinkle with salt and pepper. Bring to a boil. Let simmer about five or six minutes. Add the breast halves in one layer, and the green onions. Cover and cook about seven minutes.
- Sprinkle with parsley and serve hot with horseradish sauce.
- If baby carrots are not available, trim and scrape an equal weight of larger carrots. Cut to about 2 inches long and 1/2 inch thick.
45 minutes
Dining and Cooking