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May 2018

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Blueberry Ketchup

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Sauteed Breast Of Cornish Game Hen w Herb Sa2 Recipe

Sauteed Breast Of Cornish Game Hen w Herb Sa2 recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sauteed Breast Of Cornish Game Hen w Herb Sa2 recipe  PDF



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
WILD RICE 1 c Wild rice
Water 1/2 ts Salt
1 t Butter

chicken breasts may be substituted. 3 whole chicken breasts would provide 6 generous pieces. mi 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 e cess 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 mi ture 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. Recipe By : From: Date:

Sauteed Breast Of Cornish Game Hen w Herb Sa2 recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
164 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Sauteed Breast Of Cornish Game Hen w Herb Sa2 recipe  PDF   Chicken Breast recipes RSS   Thumsb up

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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