Recipe from Better Homes and Gardens
The mushroom and wine sauce adds a sophisticated touch of class to this poultry recipe.
Servings: Makes 4 servings.
Prep Time: 25 mins
Total Time: 1 hr 10 mins
2 to 2-1/2 poundscut-up pheasant or broiler-fryer chickensee savings
2 tablespoonscooking oilsee savings
2 tablespoonsmargarine or buttersee savings
3 cupssliced fresh mushroomssee savings
1 cupsmall onion wedgessee savings
2 clovesgarlic, mincedsee savings
1/2 cupchicken brothsee savings
1/4 cupmarsala winesee savings
1/2 teaspoonfinely shredded orange peelsee savings
1/4 teaspoonjuniper berriessee savings
1 8-ounce cartondairy sour creamsee savings
2 tablespoonsall-purpose floursee savings
Rinse pheasant breasts and remove skin. (If using chicken, skin if desired.) In a large skillet, heat oil and margarine or butter. Brown pheasant in hot oil mixture until golden. Place in a 2-quart rectangular baking dish or a 2-quart casserole. Sprinkle with salt and pepper. Add mushrooms, onion, and garlic to skillet. Cook until onion is tender. Stir in broth, wine, orange peel, and juniper berries. Pour over pheasant. Cover; bake in a 325 degree F oven for 45 to 60 minutes or until meat is tender.
Using a slotted spoon, transfer meat and vegetables to a serving platter; keep warm.
Pour juices into a saucepan. Discard juniper berries. Stir together sour cream and flour. Add to juices; cook and stir until bubbly. Cook and stir 1 minute more. Pour some sour cream sauce over meat and vegetables; pass remaining sauce when serving. Makes 4 servings.
Per serving: Calories 595, Total Fat 32 g, Saturated Fat 12 g, Cholesterol 156 mg, Sodium 388 mg, Carbohydrate 12 g, Protein 60 g. Percent Daily Values are based on a 2,000 calorie diet