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Sauteed Breast Of Cornish Game Hen W/ Herb Sa

Sauteed Breast of Cornish Game Hen W/ Herb Sa recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 129.0
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
  • 6 Cornish Game hens*
Directions
  1. 1
    Thaw Cornish hens if frozen, then remove legs and wings to use for stock or another meal.
  2. 2
    Cut back from the breasts, skin and bone them, then cut each breast in half to create 12 pieces.
  3. 3
    In a small bowl, mix 1/4 lb butter and 1/4 cup vegetable shortening to create a paste for the sauce base.
  4. 4
    Season the chicken breasts lightly with salt and pepper, then dredge them in flour, pressing gently to coat completely.
  5. 5
    Shake off any excess flour from the chicken breasts.
  6. 6
    Melt the butter and shortening in a large heavy skillet over moderate heat.
  7. 7
    Saute the chicken breasts in batches until firm and golden brown on both sides, then remove them from the skillet.
  8. 8
    Pour off and discard the excess cooking fat from the skillet.
  9. 9
    Return the chicken breasts to the skillet and place it over medium-high heat.
  10. 10
    Pour in 1/2 cup warm cognac or brandy and carefully ignite to flambé.
  11. 11
    Using a pronged fork, turn the breasts in the flames for a few seconds, then remove from heat until flames subside.
  12. 12
    Add 1 cup fat-free chicken stock, 1/8 tsp tarragon, and 1 sprig thyme to the skillet.
  13. 13
    Simmer the chicken for 10-15 minutes, or until the breasts are tender and cooked through.
  14. 14
    Remove the chicken breasts to a heated platter and keep warm.
  15. 15
    Reduce the remaining cooking liquid in the skillet to about half.
  16. 16
    Stir in 1 cup heavy cream and bring to a gentle simmer.
  17. 17
    Add the butter-flour mixture to the sauce and cook over low heat, stirring constantly, until smooth and thickened.
  18. 18
    Correct seasoning with salt and stir in 2 tbsp minced parsley.
  19. 19
    Pour some of the sauce over the chicken breasts and serve the remainder separately.
  20. 20
    Cook wild rice by covering with water, boiling, draining, and simmering with salt and butter for 30 minutes until tender.
  21. 21
    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.

Keywords: cornish game hen, sauteed chicken, herb sauce, cognac sauce, tarragon, thyme, wild rice, cream sauce, flamb&# 195;©, dinner party, gourmet, easy dinner, poultry, comfort food, weeknight meal, special occasion, pan sauce, classic cooking, game hen recipe, savory dish
Read it online: https://www.chefs-mate.com/recipe/sauteed-breast-of-cornish-game-hen-w-herb-sa-2/