Chicken and Vegetables

Ingredients:

• 2 lbs. Skinless chicken breast
• Salt and pepper
• 16 Carrots
• 16 Scallions
• 8 Brussel sprouts
• 1 Potato
• 1/4 lb Parsnip
• 4 1/2 cup Chicken broth
• 1 tbspn. Butter
• 1 tbspn. Flour
• 1/4 cup Heavy cream
• 1/4 cup Chopped fresh parsley

Directions:

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