Chicken with Mushroom Cream Sauce

For the Vegetables:

Blanch the cauliflower in a pot of salted boiling water for 7 minutes; drain well. Blanch broccoli for 5 minutes; drain well. Set aside.

Cut the zucchini in half lengthwise and cut into 1/2-inch slices and cut the spring onions into rings; set aside.

Prior to serving, melt butter in a skillet, set over medium heat and saute vegetables with parsley until just heated through. Season to taste with salt and pepper.

For the Poached Chicken:

In a heavy-bottomed pot, combine onions, carrots, celery, garlic, and bay leaf.

Rinse the chicken under cold running water and wipe dry with paper towels. Season with salt and pepper. Place chicken breasts in a single layer on top of vegetables. Cover vegetables and chicken with broth, adding water if needed. Cover with a tight fitting lid and bring to a boil, reduce heat and gently simmer for 18 to 20 minutes. Turning the chicken over half way through the cooking process. Remove chicken from poaching liquid and let cool. Reserve 2 1/2 cups of the poaching liquid for the mushroom sauce.

For Mushroom Sauce:

In a large skillet, set over medium heat, combine the olive oil and butter. Add the shallots, garlic and onions and saute for 2 to 3 minutes. Add the sliced mushrooms and continue cooking for about 5 minutes, until the mushrooms are tender. Season the mushrooms with salt, pepper and thyme. Add the flour and cook for 1 minute. Whisk in the wine, followed by 2 cups of the reserved poaching liquid and half and half. Season with a pinch of nutmeg and bring to a simmer.

Using a sharp knife, slice each chicken breast in half diagonally. Place chicken in the mushroom sauce and simmer until the chicken is heated through. Add more poaching liquid if the sauce becomes too thick.

To Serve: