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Iowa Garden Cornish Saute

Iowa Garden Cornish Saute Recipe

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Prep/Cook Time: 65 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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2
Salt and freshly ground pepper to taste
2 tablespoons butter
1 cup
8 plum tomatoes blanched, peeled and quartered
2 small zucchini, scrubbed and diced
2 ears corn, cut into rounds (1 inch thick)
1 tablespoon chopped fresh basil or parsley


  1. Cut hens in half lengthwise. Season split hens with salt and pepper.
  2. In a sauté pan (or large deep skillet with lid); over medium heat, melt butter. When butter turns clear and foam begins to subside, add hens and cook for about 5 minutes on each side, until browned. Cover and cook over medium-low heat for 20 minutes.
  3. Stir in broth, tomatoes, zucchini and corn. Season with salt and pepper. Cover and simmer 20 to 30 minutes, until hens are cooked through and vegetables are tender.
  4. Remove hens. Cook vegetables and juices for 2 to 3 minutes over medium-high heat, stirring often, until juices are slightly reduced. Serve hens, vegetables and juices in soup bowls.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 330

  • Total Fat 19.6g (0%)

  • Saturated Fat 8.3g (0%)

  • Trans Fat 0g

  • Cholesterol 132mg (0%)

  • Sodium 260mg (0%)

  • Total Carbohydrate 18g (0%)

  • Dietary Fiber 4g

  • Sugars g

  • Protein 23g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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