Breast of Chicken With Winter Vegetables
Updated August 16, 2015
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
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 ¼ pound
4 cups fresh or canned chicken broth (see recipe)
¼ cup finely chopped parsley
Horseradish sauce (see recipe)
Nutritional analysis per serving (4 servings)
24 grams carbs; 171 milligrams cholesterol; 385 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 1601 milligrams sodium; 56 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the breast halves on a flat surface and trim away and discard any peripheral fat. Sprinkle with salt and pepper.
- Step 2
Trim and scrape the carrots.
- Step 3
Trim off the tops of the scallions. Cut the scallions crosswise about three inches from the top. Discard the green parts.
- Step 4
Trim off the ends of each brussels sprout. If the sprouts are small, leave them whole; otherwise cut them lengthwise in half.
- Step 5
Peel the potato and cut into ¾-inch cubes. Cover with cold water until ready to use.
- Step 6
Trim and scrape the parsnip. Cut into small rectangles about an inch long and ½ inch wide.
- Step 7
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.
- Step 8
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 ½ inch thick.
Private Notes
Comments
This is surprisingly flavorful. I used only one large chicken breast (cooking for two) and an onion instead of scallion because that was on hand. I did sauté veggies a bit at the start and add a garlic clove because the recipe looked bland. It’s not. It’s just good and comforting.
I have been making this dish off and on since I first saw it in Franey's 60-Minute Gourmetin the mid-80s. It's fast, easy and delicious. Be sure to make the horseradish sauce to serve with it.