Sauteed Breast Of Cornish Game Hen W/ Herb Sa
Description
This sophisticated dish features tender Cornish game hen breasts sauteed to golden perfection and finished in a luxurious sauce. The combination of warm cognac, fresh tarragon, and thyme creates a deep, aromatic flavor profile that elevates this poultry to restaurant quality. The creamy herb sauce coats the meat beautifully, offering a rich texture that pairs exceptionally well with wild rice. It is an ideal choice for a special weeknight dinner or a romantic evening meal, providing a sense of occasion without requiring hours of cooking time. Simple yet elegant, this recipe highlights the delicate nature of game hen meat.Ingredients
Directions
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Thaw Cornish hens if frozen, then remove legs and wings to use for stock or another meal.
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Cut back from the breasts, skin and bone them, then cut each breast in half to create 12 pieces.
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In a small bowl, mix 1/4 lb butter and 1/4 cup vegetable shortening to create a paste for the sauce base.
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Season the chicken breasts lightly with salt and pepper, then dredge them in flour, pressing gently to coat completely.
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Shake off any excess flour from the chicken breasts.
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Melt the butter and shortening in a large heavy skillet over moderate heat.
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Saute the chicken breasts in batches until firm and golden brown on both sides, then remove them from the skillet.
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Pour off and discard the excess cooking fat from the skillet.
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Return the chicken breasts to the skillet and place it over medium-high heat.
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Pour in 1/2 cup warm cognac or brandy and carefully ignite to flambé.
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Using a pronged fork, turn the breasts in the flames for a few seconds, then remove from heat until flames subside.
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Add 1 cup fat-free chicken stock, 1/8 tsp tarragon, and 1 sprig thyme to the skillet.
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Simmer the chicken for 10-15 minutes, or until the breasts are tender and cooked through.
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Remove the chicken breasts to a heated platter and keep warm.
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Reduce the remaining cooking liquid in the skillet to about half.
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Stir in 1 cup heavy cream and bring to a gentle simmer.
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Add the butter-flour mixture to the sauce and cook over low heat, stirring constantly, until smooth and thickened.
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Correct seasoning with salt and stir in 2 tbsp minced parsley.
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Pour some of the sauce over the chicken breasts and serve the remainder separately.
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Cook wild rice by covering with water, boiling, draining, and simmering with salt and butter for 30 minutes until tender.
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Serve the sauteed chicken breasts with the wild rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 129.0kcal
- % Daily Value *
- Total Fat 2.1g4%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 22.5mg1%
- Total Carbohydrate 28.5g10%
- Dietary Fiber 3.6g15%
- Sugars 4.8g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chicken breasts may be substituted for Cornish game hen breasts; whole chicken breasts will provide 6 generous pieces.
The legs, backs, and wings removed from the Cornish hens can be saved to make a fine stock or soup.
Keep cooked wild rice hot by placing the colander over a pan of simmering water until ready to serve.
Ensure the skillet is heavy-bottomed to prevent scorching when making the cream sauce.
When flambéing, ensure the flames have completely subsided before adding the stock to avoid splattering.
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