Cut hens in half lengthwise. Season split hens with salt and pepper.
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.
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.
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.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat19.6g (0%)
Saturated Fat 8.3g (0%)
Trans Fat 0g
Total Carbohydrate18g (0%)
Dietary Fiber 4g
Vitamin A %
Vitamin C %
* 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.