Ingredients

• 16 scallions
• 8 Brussel sprouts
• 1 potato
• ¼ pound parsnip
• 4 ½ cups chicken broth
• 1 tablespoon butter
• 1 tablespoon flour
• ¼ cup heavy cream
• ¼ cup horseradish, fresh
• ¼ teaspoon tabasco sauce
• ¼ cup chopped fresh parsley

Directions

• Directions
• Place the chicken breast halves on a flat surface and trim away and discard fat. Sprinkle with salt and pepper. Peel the carrots, if using large carrots, cut into sticks about 2 inches long and ½ inch 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.
• Peel the potato and cut into ¾ cubes. Put into bowl of cold water. Peel the parsnip and cut into rectangles about 1-inch long ½ inch wide.
• 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 minutes. Add the chicken breast halves in one layer and the scallions.
• Cover and cook about 7 minutes. Meanwhile, melt the butter in a saucepan and add the remaining broth, stirring rapidly with a wire whisk. When blended and smooth add the remaining broth, stirring rapidly with a wire whisk.
• Add the cream and bring to a boil, stirring. Add the horseradish, tabasco sauce, salt and pepper to taste. Sprinkle the chicken and vegetables with the parsley and serve with the horseradish sauce.