Sauteed breast of cornish game hen w/ herb sa
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Sauteed breast of cornish game hen w/ herb sa
  Cornish    Game    Rice    Poultry    Herbs  
Last updated 6/12/2012 1:22:11 AM. Recipe ID 54695. Report a problem with this recipe.
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      Title: Sauteed breast of cornish game hen w/ herb sa
 Categories: Game, Meats, Rice, Poultry
      Yield: 6 Servings
 
      6    Cornish game hens*
           Salt
           Pepper
           Flour
    1/4 lb Butter
    1/4 c  Vegetable shortening
    1/2 c  Cognac or brandy,warm
      1 c  Chicken stock,fat-free
    1/8 ts Tarragon
      1 pn Thyme
      1 c  Heavy cream
      1 tb Butter**
      2 ts Flour**
           Salt
      2 tb Parsley,minced

MMMMM-------------------------WILD RICE------------------------------
      1 c  Wild rice
           Water
    1/2 ts Salt
      1 ts Butter
 
  * - chicken breasts may be substituted. 3 whole chicken breasts would
  provide 6 generous pieces.
  
  ** - mix butter and flour to a paste.
  
  1. 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.
  
  2. Melt the butter and shortening in a large heavy skillet over
  moderate heat and cook the breasts lightly, a few at a time, removing
  them as they turn firm and golden. When all are done, pour off and
  discard the cooking fat.
  
  3. Return the breasts to the skillet and place it over medium-high
  heat. 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 10-15 minutes, or until
  breasts are tender. Remove them to a heated platter.
  
  4. 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.
  
  5. 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.
 




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Recipe ID 54695 (Apr 03, 2005)

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