Breast Of White Guinea Hen
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Game, Harned 1994, Main dish, Poultry, Rice/grains | 6 | Servings | |
INGREDIENTS
| 6 | White guinea hen breasts* | |
| abt. 3/4 lb. each | ||
| 3 | T | Butter |
| Salt, to taste | ||
| 1 | t | White pepper |
| 2 | T | Flour |
| 1/2 | t | Beau Monde seasoned salt |
| 1 | Garlic clove, mashed | |
| 1 | T | Parsley, chopped very finely |
| 1 | T | Green onion, chopped finely |
| both white & green parts | ||
| 3 | c | Rich chicken stock |
| all fat removed | ||
| 1 | T | Parmesan cheese |
| 1 | t | Maggi seasoning |
| 2 | T | Dry sherry |
| 3/4 | c | Sliced, sauteed mushrooms |
| Cooked rice | ||
| Artichoke hearts | ||
| Butter |
INSTRUCTIONS
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 minutes, browning only very slightly. Add Beau Monde, garlic, pepper and salt to taste, parsley, onion and chicken stock. Then add Parmesan, Maggi and sherry; whip until 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 hours. Remove breasts; strain sauce and add sauteed mushrooms. Place breasts in center of mound of rice; place artichoke hearts on each side of guinea and glaze with sauce. From Our Best Recipes by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pp. 196-197. Library of Congress Catalog Number 70-140493. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 194
Total Fat: 22.1g
Cholesterol: 56.7mg
Sodium: 133.6mg
Potassium: 337mg
Carbohydrates: 57.9g
Fiber: 5.6g
Sugar: <1g
Protein: 9.5g