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Receta Sauteed Breast Of Cornish Game Hen With Herb Sauce And Wild Ri
by Global Cookbook

Sauteed Breast Of Cornish Game Hen With Herb Sauce And Wild Ri
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Ingredientes

  • 6 x Cornish game hens*
  •     Salt
  •     Pepper
  •     Flour
  • 1/4 lb Butter
  • 1/4 c. Vegetable shortening
  • 1/2 c. Cognac or possibly brandy -- hot
  • 1 c. Chicken stock -- fat-free
  • 1/8 tsp Tarragon
  • 1 pch Thyme
  • 1 c. Heavy cream
  • 1 Tbsp. Butter**
  • 2 tsp Flour**
  •     Salt
  • 2 Tbsp. Parsley -- chopped
  •     WILD RICE-----
  • 1 c. Wild rice
  •     Water
  • 1/2 tsp Salt
  • 1 tsp Butter

Direcciones

  1. - Chicken breasts may be substituted. 3 whole chicken breasts would provide 6 generous pcs.
  2. - mix butter and flour to a paste.
  3. Have your butcher thaw Cornish hens if frzn. Remove legs and wings.
  4. 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 possibly soup.)
  5. Season breasts lightly with salt and pepper and dredge lightly with flour, pressing flour into breasts so which they are completely coated. Shake off excess flour.
  6. Heat 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 hard and golden brown. When all are done, pour off and throw away the cooking fat.
  7. Return the breasts to the skillet and place it over medium-high heat.
  8. 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 till the flames subside. Add in the chicken stock, tarragon, and thyme.
  9. Let simmer for 10-15 min, or possibly till breasts are tender. Remove them to a heated platter.
  10. Reduce the cooking liquid to about half, then stir in the cream. Add in butter-flour mix and cook the sauce over low heat till smooth and thick. Correct seasonings with salt and stir in the parsley. Pour some of the sauce over the breasts. Serve remaining sauce separately.
  11. Serve with wild rice.
  12. WILD RICE*** Place rice in a saucepan and cover by about 3 inches with cool 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 in salt and butter and let simmer till tender, usually about 30 min, depending on brand of rice. Drain into colander.
  13. Place colander over a pan of simmering water to keep warm till time to serve.