Recipe - Cornish Hens With Lemon Tarragon Sauce

2 Cornish Hens; (22 Oz Each)
1 teaspoon Dried Tarragon Leaves
2 tablespoon Vegetable Oil
1 cup Chicken Broth
One fourth cup Lemon Juice
2 Cloves Garlic; Minced
One half teaspoon Salt
One fourth teaspoon Ground Black Pepper
One half pound Asparagus; Trimmed And
Sliced Diagonally
2 tablespoon Cornstarch
2 tablespoon Water

Rinse hens inside and out; pat dry. Place breastside down on cutting
board. Using poultry shears or large knife, cut along both sides of
backbone and remove. Spread bird open, turn breast side up, and press flat.
Cut down center of breast bone; split bird into two halves. Sprinkle with
tarragon. In large skillet or Dutch oven, heat oil over mediumhigh heat.
Add hens, skinside down; cook for 6 to 7 minutes on each side until
browned. Add broth, lemon juice, garlic, salt and pepper; bring to a boil.
Reduce heat to mediumlow. Cover and simmer for 20 to 30 minutes or until
hens register 180 degrees in thickest portion. Add asparagus; cover and
steam for 5 minutes or until asparagus is crisptender. Place hens and
asparagus on serving platter. In small bowl, dissolve cornstarch in water,
and stir into pan juices. Bring to a boil; cook for 1 to 2 minutes or until
thickened. Serve over hens.

NOTES : Poultry, lemon, and asparagus combine for a fancy spring feast for
just a few.
Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998