Breast of Chicken With Winter Vegetables

• 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)
• 1/4 cup finely chopped parsley
• Horseradish sauce (see recipe)

1. Place the breast halves on a flat surface and trim away and discard any peripheral fat.
2. Sprinkle with salt and pepper.
3. Trim and scrape the carrots.
4. Trim off the tops of the scallions.
5. Cut the scallions crosswise about three inches from the top.
6. Discard the green parts.
7. Trim off the ends of each brussels sprout.
8. If the sprouts are small, leave them whole; otherwise cut them lengthwise in half.
9. Peel the potato and cut into 3/4-inch cubes.
10. Cover with cold water until ready to use.
11. Trim and scrape the parsnip.
12. Cut into small rectangles about an inch long and 1/2 inch wide.
13. Put the broth in a kettle or casserole wide enough to hold the chicken pieces in one layer.
14. Add the carrots, brussels sprouts, potato and parsnip.
15. Sprinkle with salt and pepper.
16. Bring to a boil.
17. Let simmer about five or six minutes.
18. Add the breast halves in one layer, and the green onions.
19. Cover and cook about seven minutes.
20. Sprinkle with parsley and serve hot with horseradish sauce.

skinless, salt, freshly ground pepper, baby carrots, scallions, brussels, potato, chicken broth, parsley, horseradish sauce

Taken from cooking.nytimes.com/recipes/2491 (may not work)