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Sauteed Breast of Cornish Game Hen with Herb Sauce


Sauteed Breast of Cornish Game Hen with Herb Sauce recipe















6 cornish game hens
to taste
black pepper
to taste
all-purpose flour
¼ pound butter
¼ cup vegetable shortening
½ cup cognac
or brandy ,warm
1 cup chicken broth
teaspoon tarragon leaves
1 pinch thyme
1 cup heavy whipping cream
1 tablespoon butter
2 teaspoons all-purpose flour
2 tablespoons parsley leaves
Wild rice
1 cup wild rice
½ teaspoon salt
1 teaspoon butter


note * - chicken breasts may be substituted. 3 whole chicken breasts would provide 6 generous pieces.

note ** - mix butter and flour to a paste.

Have your butcher thaw Cornish hens if frozen. Remove legs and wings.

Cut back from breasts; skin and bone breasts.

Cut each breast in half. (Use legs for another meal. The backs and wings make a fine stock or soup.)

Season breasts lightly with salt and pepper and dredge lightly with flour, pressing flour into breasts so that they are completely coated.

Shake off excess flour.

Melt the butter and shortening in a large heavy skillet over removing them as they turn firm and golden.

When all are done, pour off and discard the cooking fat.

Return the breasts to the skillet and place it over medium-high Pour in the cognac and ignite.

Using a pronged kitchen fork, turn the breasts in the flames for a few seconds, then remove the skillet from the heat until the flames subside.

Add the chicken stock, tarragon, and thyme.

Let simmer for 10 to 15 minutes, or until breasts are tender.

Remove them to a heated platter.

Reduce the cooking liquid to about half, then stir in the cream.

Add butter-flour mixture and cook the sauce over low heat until smooth and thick.

Correct seasonings with salt and stir in the parsley.

Pour some of the sauce over the breasts.

Serve remaining sauce separately.

Serve with wild rice.

*** WILD RICE *** Place rice in a saucepan and cover by about 3 inches with cold water. Place over medium heat and bring to full boil.

Remove pot from heat, let rice settle to bottom of pan, then gently pour off water.

Again cover rice with water.

Add salt and butter and let simmer until tender, usually about 30 minutes, depending on brand of rice.

Drain into colander. Place colander over a pan of simmering water to keep hot until time to serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 41572% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 397mg 17%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 24% Vitamin C 3%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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