1 pound skinless, boneless chicken breast halves
1/2 cup butter
1 teaspoon orange zest
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/8 cup packed light brown sugar
2 teaspoons prepared horseradish
1/4 teaspoon crushed red pepper
2 tablespoons margarine
1/4 teaspoon garlic powder
1 (1 ounce) package golf ball sized shrimp, peeled and deveined
1 cup chopped celery
1 tablespoon olive oil
1 (4.5 ounce) can sliced almonds
Place chicken breasts in large skillet and cook over medium heat for about 5 minutes on each side. Remove from skillet and place in shallow, lightly greased 9-inch skillet. Cook 5 minutes on each side, turning once. Cook 3 to 5 minutes on each side, turning once. Pour butter over skillet. Cook 5 minutes on each side. Return chicken to skillet, and brush with orange zest; pour lemon zest over and stir in cinnamon, sugar, horseradish, red pepper and margarine. Season with garlic powder and toss. Cook about 5 minutes more. Serve over chicken.
Meanwhile, in a medium saucepan, melt butter. Stir in flour and cornstarch. Mix thoroughly, and pour mixture over chicken and vegetables. Cover and chill.
Bring a large pot of water to a boil. Add chicken, and cook stirring until chicken is no longer pink and juices run clear. Drain and reserve. Stir chicken into the sauce mixture, and cook for 5 minutes. Remove chicken, reserving liquid.
In a large skillet, melt butter over medium-high heat. Gradually stir in flour, stirring just until incorporated. Blend in brown sugar, cornstarch and orange zest. Cook, stirring, until mixture coats the back of a metal spoon. Stir chicken into sauce mixture.
Return chicken to pot, heat to medium high, and gently stir in celery. Bring mixture to a boil, stirring constantly, and remove from heat.
Add rice and carrots to the pan, and onions. Bring to a boil, reduce heat to low, and cook, stirring constantly, for about 15 minutes, or until no longer pink. Stirring constantly, heat to medium and continue cooking until rice is golden brown.
Stir in chicken and parsnips. Spoon sauce over cooked chicken, and serve warm.