Cornish Hens with Mushroom-Wine Sauce

Cornish Hens with Mushroom-Wine Sauce Ingredients

Vegetable cooking spray	1/4 ts Garlic powder
1 ts Vegetable oil	1 Bay leaf
1/2 c Minced green onions	1/2 lb Fresh mushrooms; halved
1/4 c Minced carrot	4 Cornish hens; skinned
1 tb All-purpose flour	1 ts Coarsely ground pepper
3/4 c Dry white wine	12 oz Baby carrots; scraped
3/4 c Water	2 Stalks celery; cut
1/2 ts Chicken-flavored bouillon	; 1-inch pieces
1/2 ts Dried rosemary	Fresh thyme sprigs; optional
1/4 ts Dried thyme

Instructions for Cornish Hens with Mushroom-Wine Sauce

1. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green onions and minced carrot; saute until crisp-tender. 2. Stir in flour. Cook over medium heat, stirring constantly, 1 minute. Stir in wine and next 7 ingredients. Bring to a boil. Reduce heat; simmer 5 to 10 minutes, stirring frequently. 3. Remove giblets from hens; reserve for another use. Rinse hens with cold, running water, and pat dry. Split each hen in half lengthwise, using an electric knife. Sprinkle with pepper. 4. Place hens, cut side down, in a roasting pan coated with cooking spray. Spoon mushroom mixture over hens. Cover and bake at 350 degrees for 45 minutes, basting frequently. 5. Add baby carrots and celery. Cover and bake an additional 20 minutes or until vegetables are crisp-tender and hens are done. Remove and discard bay leaf. Garnish with thyme sprigs, if desired. Copyright credit: 1996 by Southern Progress Corp. ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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