Breezy Point Chicken Curry
INGREDIENTS:
6 White guinea hen breasts*
-- abt. 3/4 lb. each
3 tb Butter
Salt; to taste
1 ts White pepper
2 tb Flour
1/2 ts Beau Monde seasoned salt
1 Garlic clove; mashed
1 tb Parsley; chopped very finely
1 tb Green onion; chopped finely
-- both white & green parts
3 c Rich chicken stock
-- all fat removed
1 tb Parmesan cheese
1 ts Maggi seasoning
2 tb Dry sherry
3/4 c Sliced, sauteed mushrooms
Cooked rice
Artichoke hearts
Butter
6 White guinea hen breasts*
-- abt. 3/4 lb. each
3 tb Butter
Salt; to taste
1 ts White pepper
2 tb Flour
1/2 ts Beau Monde seasoned salt
1 Garlic clove; mashed
1 tb Parsley; chopped very finely
1 tb Green onion; chopped finely
-- both white & green parts
3 c Rich chicken stock
-- all fat removed
1 tb Parmesan cheese
1 ts Maggi seasoning
2 tb Dry sherry
3/4 c Sliced, sauteed mushrooms
Cooked rice
Artichoke hearts
Butter
*Chicken breasts can be substituted.
Remove skin. Rub breasts with melted butter, salt and pepper; brown lightly in heavy iron skillet and then place in roaster, meaty side down.
Make sauce by melting butter and flour; simmer 10 minutes, browning only very slightly. Add Beau Monde, garlic, pepper and salt to taste, parsley, onion and chicken stock. Then add Parmesan, Maggi and sherry; whip until smooth. This should be a rather thin sauce, so a little more chicken stock may be added if necessary. Pour over guinea breasts; cover and bake at 275 F. for 2 hours. Remove breasts; strain sauce and add sauteed mushrooms.
Place breasts in center of mound of rice; place artichoke hearts on each side of guinea and glaze with sauce.
Remove skin. Rub breasts with melted butter, salt and pepper; brown lightly in heavy iron skillet and then place in roaster, meaty side down.
Make sauce by melting butter and flour; simmer 10 minutes, browning only very slightly. Add Beau Monde, garlic, pepper and salt to taste, parsley, onion and chicken stock. Then add Parmesan, Maggi and sherry; whip until smooth. This should be a rather thin sauce, so a little more chicken stock may be added if necessary. Pour over guinea breasts; cover and bake at 275 F. for 2 hours. Remove breasts; strain sauce and add sauteed mushrooms.
Place breasts in center of mound of rice; place artichoke hearts on each side of guinea and glaze with sauce.