Chicken and Vegetables



  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; cut into sticks about 2-in. long and 1/2-in thick.
  3. Trim the root end from the scallions; cut off most of the green part.
  4. Trim the sprouts; cut them in half.
  5. Peel the potato and cut into 3/4 cubes.
  6. Peel the parsnip and cut into rectangles about 1-in long 1/2-in wide.
  7. Put 4 cups broth in a large wide, kettle and add the carrots, sprouts, drained potato and parsnip.
  8. Sprinkle with salt and pepper.
  9. Bring to a boil and let simmer 5-6 min.
  10. Add the chicken breast halves, in one layer, and the scallions.
  11. Cover and cook about 20 min.
  12. Sauce - Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
  13. When blended and smooth, add the remaing broth, stirring rapidly with a wire whisk.
  14. Add the cream and parsely and bring to a boil while stirring.
  15. Salt and pepper to taste.
  16. Serve the chicken and vegetables with the Sauce.


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