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Name: Breast of White Guinea Hen
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 ts White pepper; 1 tb Green onion; chopped finely; 2 tb Flour; 1 tb Parsley; chopped very finely; 3/4 c Sliced, sauteed mushrooms; Butter; 6 White guinea hen breasts*; 1 tb Parmesan cheese; 1 ts Maggi seasoning; Artichoke hearts; Salt to taste; 3 tb Butter; 1/2 ts Beau Monde seasoned salt; 1 Garlic clove; mashed; 3 c Rich chicken stock; Rice cooked; 2 tb Dry sherry

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INGREDIENTS

1 ts White pepper
1 tb Green onion; chopped finely
both white & green parts
2 tb Flour
1 tb Parsley; chopped very finely
3/4 c Sliced, sauteed mushrooms
Butter
6 White guinea hen breasts*
1 tb Parmesan cheese
all fat removed
1 ts Maggi seasoning
abt. 3/4 lb. each
Artichoke hearts
Salt ; to taste
3 tb Butter
1/2 ts Beau Monde seasoned salt
1 Garlic clove; mashed
3 c Rich chicken stock
Rice ; cooked
2 tb Dry sherry

Servings

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.

NOTES

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Breast of White Guinea Hen

1 ts White pepper
1 tb Green onion; chopped finely
 both white & green parts
2 tb Flour
1 tb Parsley; chopped very finely
3/4 c Sliced, sauteed mushrooms
 Butter
6 White guinea hen breasts*
1 tb Parmesan cheese
 all fat removed
1 ts Maggi seasoning
 abt. 3/4 lb. each
 Artichoke hearts
 Salt to taste
3 tb Butter
1/2 ts Beau Monde seasoned salt
1 Garlic clove; mashed
3 c Rich chicken stock
 Rice cooked
2 tb Dry sherry

*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.

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 6 Servings

Calories: 131
Calories from Fat: 83 (63%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.6g
Cholesterol 24.2mg		7 %
Sodium 230.6mg		8 %
Potassium 137.3mg		4 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 7.2g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 131

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