Guinea Hen Breasts with Mustard Sauce
- 1/2 cup dry vermouth or sherry
- 2/3 cup chicken stock
- 1 cup heavy cream
- 1 tbsp vegetable oil
- 4 skinless and boneless guinea hen breasts
- Salt and freshly ground black pepper
- 2 tsp whole grain mustard
- 1 tbsp chopped chives
- To make the sauce, reduce the vermouth by half in a saucepan over high heat.
- Add the stock, boil, and reduce by half again.
- Add the cream and cook until thick.
- Set aside.
- Meanwhile, preheat the oven to 475F (240C).
- Heat the oil in an ovenproof frying pan over high heat.
- Add the breasts skin-side down and cook about 4 minutes.
- Flip and season with salt and pepper.
- Transfer to the oven and roast about 10 minutes, until the juices run clear when pierced with a fork.
- Transfer to a platter.
- Pour the fat from the skillet and return to medium heat.
- Add the sauce and stir to loosen the browned bits in the pan.
- Whisk in the mustard and chives.
- Slice the breasts and spoon the sauce on top.
- Serve hot.
sherry, chicken stock, heavy cream, vegetable oil, boneless guinea hen breasts, salt, grain mustard, chives
Taken from www.cookstr.com/recipes/guinea-hen-breasts-with-mustard-sauce (may not work)