Chicken With Vegetables

This has a nice combination of colors and flavors.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons butter
• 2  tablespoons flour
• 2  cups milk
• 4  chicken breast halves
• 2  medium carrots, quartered
• 2  medium potatoes, quartered
• 8  asparagus spears, tough ends removed and halved
• 1  bay leaf
• 2  peppercorns
• 1  tablespoon fresh parsley, chopped
• 2  tablespoons onions, minced
•  salt and pepper

Directions

1. Preheat oven to 375º.
2. Make a white sauce by melting the butter in a pan over medium heat. Add the flour while stirring to make a smooth paste. Blend in milk and stir constantly until thickened. Remove from heat and set aside.
3. Remove skin and fat from the chicken. Arrange it with the vegetables in a covered cassarole dish. Add the bay leaf, peppercorns, onion, parsley and salt and pepper to the white sauce.
4. Pour the sauce over the chicken and vegetables. Cover dish and bake for 45 minutes to and hour, or until the chicken is done and the vegetables are tender.