4 skinless, boneless chicken breast halves
1 large onion, sliced
1 medium garlic clove, minced
1/4 cup chopped fresh parsley
1/4 cup butter, melted
1/2 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon dry white wine
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 tablespoon prepared horseradish
1 jalapeno pepper, seeded and seeded
3 carrots, sliced
6 parsnips, sliced
1 bunch celery sprigs
3 bay leaves
1/2 cup chopped fresh parsley
1 bunch chives
2 tablespoons prepared photo dijon mustard
1 (1 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C). Lightly oil 5 separate 6x4 inch casserole dish dishes.
Place chicken onto casserole dish, leaving a 3 inch border.
In a medium bowl, combine onion, garlic, parsley, butter, thyme, tarragon, wine, oregano, rosemary, horseradish, parsley, chives, celery sprigs, bay leaves, parsley and chives. Mix together.
Cover chicken tightly and refrigerate for 1 hour.
Meanwhile, cook celery, carrot and parsley in microwave oven for 5 minutes. Season with thyme, tarragon, white wine, oregano, rosemary, horseradish, parsley, chives, celery sprigs and bay leaves.
Dredge chicken in a greased 9 inch nonstick skillet or non-stick baking dish. Place celery, carrot and parsley into dish and slowly coat with remaining wine and lemon juice. Return chicken to oven and microwave for 20 minutes, or until chicken is crispy. Transfer to plates and serve.