2 fresh Cornish game hens
1/4 cup flour
1 1/2 teaspoons fresh tarragon, divided, or 1/2 teaspoon
dried
1 cup chicken broth
Juice of one lemon (about 1/4 cup)
Salt and ground pepper to taste
1/2 pound fresh asparagus, or substitute green beans
2 teaspoons water
With sharp knife or poultry shears, cut hens in half,
lengthwise. Remove and discard backbone and skin. Coat
hen pieces lightly with flour and sprinkle with half of
tarragon. Place hens bone side up, with legs to inside, on
a microwave-safe roasting utensil.
In a 4-cup glass container, combine chicken broth, lemon
juice, remaining tarragon and pepper. Microwave at HIGH
(100% power) 3 to 4 minutes, or until boiling. Baste hens
with half of hot broth. Cover with wax paper; microwave at
MEDIUM-HIGH (70% power) 10 minutes per pound combined
weight of hens. Halfway through cooking time, turn hens
bone side down and baste with remaining broth mixture. Re-
cover and complete cooking. Let stand, covered, 10
minutes.
Slice asparagus diagonally into 1-inch pieces and place in
a 2-quart microwave-safe utensil with water. Cover;
microwave at HIGH 3 TO 4 minutes. Let stand 2 minutes;
drain and set aside. When ready to serve, add asparagus to
lemon sauce and pour over hens.

MICROWAVE HENS JUBILEEServes 2