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Sauteed Cornish Hen Marsala Recipe
|Cornish hen||1 1⁄4 Pound, skinned and cut into pieces|
|All purpose flour||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Chicken broth||1⁄2 Cup (8 tbs), canned|
|Marsala wine||1⁄4 Cup (4 tbs), dry|
|Fresh parsley||1 Tablespoon, chopped|
Serving size: Complete recipe
Calories 1404 Calories from Fat 828
% Daily Value*
Total Fat 92 g141.7%
Saturated Fat 24.3 g121.3%
Trans Fat 0.9 g
Cholesterol 572.7 mg190.9%
Sodium 1738 mg72.4%
Total Carbohydrates 20 g6.8%
Dietary Fiber 1.8 g7.1%
Sugars 7 g
Protein 103 g205%
Vitamin A 48.2% Vitamin C 44%
Calcium 10.2% Iron 34.9%
*Based on a 2000 Calorie diet
On sheet of wax paper or a paper plate dredge hen in flour to coat; set aside.
In 12-inch nonstick skillet heat margarine over medium heat until bubbly and hot; add garlic and saute briefly, being careful not to burn.
Add hen pieces and brown well on all sides.
Reduce heat to low, cover, and cook until hen is tender, 10 to 15 minutes.
Add mushrooms to skillet and cook uncovered, stirring occasionally, for about 3 minutes; add broth, wine, and pepper, cover, and let simmer for about 10 minutes.
Serve sprinkled with parsley.