Cornish Hens with Dijon Walnut Sauce

Chicken

INGREDIENTS

2 Cornish hens (1-1/4 pounds each)
1 large garlic clove, split
Juice of one lemon
1 tablespoon flour
1/4 cup Dijon mustard
1 cup chicken broth
2 tablespoons dry white wine
1 tablespoon honey
1/3 cup chopped walnuts
Cooked wild rice

DIRECTIONS

1. Rub hens with garlic outside and inside.

2. Sprinkle lemon juice on the insides and outsides of hens.

3. Bake in 400° oven 1 hour or until tender.

4. Place hens on warm platter and set aside, reserve drippings.

5. Stir flour into drippings and cook 2 to 3 minutes.

6. Combine mustard, broth, wine and honey. Gradually add to flour mixture, stirring constantly. Bring to a boil and mix in nuts.

7. Split hens, place on a bed of wild rice and pour the sauce on top.