Breast Of White Guinea Hen Recipe

• 6 x White guinea hen breasts* abt. 3/4 pound each
• 3 Tbsp. Butter Salt, to taste
• 1 tsp White pepper
• 2 Tbsp. Flour
• 1/2 tsp Beau Monde seasoned salt
• 1 x Garlic clove, mashed
• 1 Tbsp. Parsley, minced very finely
• 1 Tbsp. Green onion, minced finely both white & green parts
• 3 c. Rich chicken stock all fat removed
• 1 Tbsp. Parmesan cheese
• 1 tsp Maggi seasoning
• 2 Tbsp. Dry sherry
• 3/4 c. Sliced, sauteed mushrooms Cooked rice Artichoke hearts Butter

1. *Chicken breasts can be substituted.
2. Remove skin.
3. Rub breasts with melted butter, salt and pepper; brown lightly in heavy iron skillet and then place in roaster, meaty side down.
4. Make sauce by melting butter and flour; simmer 10 min, browning only very slightly.
5. Add in Beau Monde, garlic, pepper and salt to taste, parsley, onion and chicken stock.
6. Then add in Parmesan, Maggi and sherry; whip till smooth.
7. This should be a rather thin sauce, so a little more chicken stock may be added if necessary.
8. Pour over guinea breasts; cover and bake at 275 F. for 2 hrs.
9. Remove breasts; strain sauce and add in sauteed mushrooms.
10. Place breasts in center of mound of rice; place artichoke hearts on each side of guinea and glaze with sauce.

white guinea hen breasts, butter salt, white pepper, flour, salt, garlic, parsley, green onion, chicken, parmesan cheese, maggi seasoning, sherry, mushrooms

Taken from cookeatshare.com/recipes/breast-of-white-guinea-hen-92103 (may not work)