Savory sour cream cornish hens
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (1.5-lb) Cornish hens; split lengthwise by butcher | |
| Garlic powder | ||
| Salt | ||
| Pepper | ||
| 1 | medium | To small onion; chopped |
| 8 | ounces | Fresh mushrooms; sliced |
| 1 | Stick butter or margarine; melted | |
| ½ | cup | Dry white wine (up to) |
| 1 | teaspoon | Salt |
| ½ | cup | Sour cream |
| 1 | teaspoon | Dry basil |
Directions
Generously sprinkle hens with garlic powder, salt and pepper. Place cut side down in a lightly greased 9x13 baking dish. Cover with foil and bake in a preheated 350ø oven for 30 minutes. Remove foil and bake an additional 30 minutes. Saut‚ onions and sliced mushrooms in 1 stick butter over medium heat for 5 minutes. Stir in wine and ½ to 1 teaspoon salt, according to taste. Pour mixture over hens and bake an additional 30 minutes or until juices run clear. Place hens on a serving platter, reserving pan juices.
Blend in sour cream with a wire whisk. Add basil. Pour over hens. Garnish with fresh parsley and whole fresh mushrooms. Yield: 4 servings.
MARTHA LAURENS TAYLOR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .