Dear Dana,

Pretty much anything you do to a plain chicken breast can also be done to a Rock Cornish Hen. For instance, I have made coq au vin with chicken pieces, whole chickens and rock cornish hens.

Below is my favorite sauce for either hen or chicken. Just cook your Rock Cornish Hen according to the package directions and serve it with the sauce. I hope that you try it and that it meets your criteria for a sweet glaze. This is a repost from 2005.

This recipe comes from "Cooking Light" magazine March/April 1993. The sauce can be made ahead and frozen for up to 6 months. I have taken this dish on picnics and served it at room temperature. I have also served it on halved, roasted Cornish game hens.

CHICKEN BREAST WITH MICHIGAN DRIED CHERRY SAUCE

1/4 cup all-purpose flour
1/4 teaspoon salt
4 (4-ounce) skinned, boned chicken breast halves
vegetable cooking spray
1 tablespoon butter
1/2 cup cranberry juice cocktail
1/2 cup ruby port
3 tablespoons brown sugar (packed)
1/2 teaspoon dried whole tarragon
1/4 cup dried tart (Montmorency) cherries*
1 tablespoon balsamic vinegar
1 tablespoon cornstarch
2 tablespoons water

Place flour and salt in a large zip-top plastic bag. Add chicken; seal bag and shake to coat chicken with flour.

Coat a large skillet with cooking spray. Add butter and place over medium heat until melted.

Add chicken and cook 7 minutes on each side or until done. Remove chicken from skillet; set aside and keep warm.

Add cranberry juice, wine, brown sugar, whole tarragon, dried cherries and vinegar to skillet. Bring to a boil and simmer, covered, 5 minutes.

Combine cornstarch and 2 tablespoons water; stir well and add to cranberry juice mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with chicken.

Yield: 4 servings