Recipe for Breast of White Guinea Hen 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 x White guinea hen breasts* abt. 3/4 lb. each
3 tbl Butter
Salt, to taste
1 tsp White pepper
2 tbl Flour
1/2 tsp Beau Monde seasoned salt
1 x Garlic clove, mashed
1 tbl Parsley, chopped very finely
1 tbl Green onion, chopped finely both white & green parts
3 cup Rich chicken stock all fat removed
1 tbl Parmesan cheese
1 tsp Maggi seasoning
2 tbl Dry sherry
3/4 cup Sliced, sauteed mushrooms
Cooked rice
Artichoke hearts
Instructions:
Instructions: *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.

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