** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Sprinkle lightly with salt,
garlic salt and pepper.
3. Arrange in a 9x13 baking dish. Bake, uncovered, in
a 400 F oven for 35 minutes.
4. Cover and bake 15 more minutes or until done.
5.
Melt butter in a frying pan. Add onion and mushrooms to the butter and cook
for about 5 minutes.
6. Remove vegetables from heat. Add wine and tomatoes.
7.
Pour this mixture over the cooked hens. Reduce oven temperature to 350 F and
continue cooking hens and vegetables, uncovered, for 15 more minutes.
8.
Remove from oven and place hens on a warm serving platter.
9. Blend sour cream
and flour until smooth. Stir into pan juices and vegetables.
10. Cook this
mixture on top of the stove until it boils and thickens.
11. Serve sauce over
the hens. Yield: 4 servings.
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Dietary Notes:
This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is high in Vitamin C with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Mushroom, Tomato, MSG, Poultry, Sulfites, Garlic, Onion allergies.
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