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Prep/Cook Time: 45 minutes
Servings: 4
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Ingredients
2 PERDUE® Fresh Whole Cornish Hens
2 lemons
1/2 cup plus 3 tablespoons dry white wine
8 ounces spaghetti (1/2 box)
2 medium-size crowns fresh broccoli
8 tablespoons butter (1 stick)
1/4 cup capers
2 tablespoons lemon juice
Instructions
- Split hens in half lengthwise. Preheat oven to 350°F. Line a jelly roll pan with aluminum foil. Cut ends off lemons; discard ends. Cut each lemon into four slices.
- On baking sheet, rest each split hen on two lemon slices. Pour 1/2 cup wine over hens and bake for 45 minutes, or until a meat thermometer inserted into the thickest part of the breast reaches 170°F.
- About 10 minutes before hens are done, prepare spaghetti according to package directions and steam broccoli until crisp tender.
- In a large nonstick skillet, melt butter. Stir in remaining 2 tablespoons lemon juice, remaining 3 tablespoons of wine and capers.
- Remove chicken from oven, and serve with spaghetti and broccoli. Pour butter sauce over all.
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 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 647 (32%)
Total Fat 35.2g (54%)
Saturated Fat 18.2g (91%)
Trans Fat 0g
Cholesterol 173mg (58%)
Sodium 324mg (14%)
Total Carbohydrate 51g (17%)
Fiber 4g
Sugars 0g
Protein 29g
* Percent of Daily Values are based on a 2,000 calorie diet.
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