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Ingredientes
- 6 x White guinea hen breasts* abt. 3/4 pound each
- 3 Tbsp. Butter Salt, to taste
- 1 tsp White pepper
- 2 Tbsp. Flour
- 1/2 tsp Beau Monde seasoned salt
- 1 x Garlic clove, mashed
- 1 Tbsp. Parsley, minced very finely
- 1 Tbsp. Green onion, minced finely both white & green parts
- 3 c. Rich chicken stock all fat removed
- 1 Tbsp. Parmesan cheese
- 1 tsp Maggi seasoning
- 2 Tbsp. Dry sherry
- 3/4 c. Sliced, sauteed mushrooms Cooked rice Artichoke hearts Butter
Direcciones
- *Chicken breasts can be substituted.
- Remove skin. Rub breasts with melted butter, salt and pepper; brown lightly in heavy iron skillet and then place in roaster, meaty side down.
- Make sauce by melting butter and flour; simmer 10 min, browning only very slightly. Add in Beau Monde, garlic, pepper and salt to taste, parsley, onion and chicken stock. Then add in Parmesan, Maggi and sherry; whip till smooth. This should be a rather thin sauce, so a little more chicken stock may be added if necessary. Pour over guinea breasts; cover and bake at 275 F. for 2 hrs. Remove breasts; strain sauce and add in sauteed mushrooms.
- Place breasts in center of mound of rice; place artichoke hearts on each side of guinea and glaze with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 37 | 55% |
| Total Fat 4.24g | 5% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 240mg | 10% |
| Potassium 143mg | 4% |
| Total Carbs 3.93g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.57g | 0% |
| Protein 2.19g | 4% |
