Sauteed Cornish Hen Marsala
|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|
Sprinkle hen with salt.
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.