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
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|Serving Size: 1 Serving (504g)|
|Recipe Makes: 4|
|Calories from Fat: 435 (59%)|
|Amt Per Serving||% DV|
|Total Fat 48.3g||64 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 339.4mg||104 %|
|Sodium 321.8mg||11 %|
|Potassium 1149.4mg||30 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 8g|
|Protein 59.2g||85 %|
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Calories per serving: 740
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