Ingredients

• 2 Cornish hens, quartered
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, freshly ground
• 5 tablespoons flour
• 3 tablespoons butter
• 3 scallions, chopped
• 1/2 lb fresh mushrooms, sliced
• 1 tablespoon imported sweet paprika
• 1/2 cup chicken broth
• 1/2 cup sour cream

Instructions

1. Wash hen pieces, pat dry. Place salt, pepper, and 3 tablespoons of the flour in a plastic or paper bag. Put hen pieces in bag and shake to coat.

2. In a large frying pan, melt butter over moderate heat. Add hen pieces and cook, turning, until browned all over; about 10 minutes. Reduce heat, cover, and simmer 15 to 20 minutes, until tender. With tongs, remove to a serving platter and cover loosely with foil to keep warm.

3. Add scallions and mushrooms to frying pan. Increase heat to moderately high and sautè until tender. Remove from pan with a slotted spoon and set aside.

4. Reduce heat to moderate. Add remaining 2 tablespoons of flour and the paprika to pan drippings. Cook, stirring, for 1 minute. Slowly stir in chicken broth, blending until smooth. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Reduce heat and stir in sour cream until blended: do not boil. Pour over hens.