Remove giblets, cut hens in half, rinse and pat dry. Season lightly with salt and pepper. Sauté hen halves in butter or margarine until browned, about 10 minutes. Remove from pan.

 

In the same pan, sauté mushrooms and onion until soft. Stir in apple juice or cider and brandy. Return hen halves to pan, reduce heat, cover and simmer for 25 minutes. Remove hens and keep warm. Blend cornstarch with small amount of water. Stir sour cream and cornstarch mixture into pan liquid. Heat sauce until thickened and pour over hens.