2 (1 to 1-1/2 pound) Cornish Hens
2 tablespoons olive oil
1 teaspoon kosher salt or 1/2 teaspoon regular salt
1/2 teaspoon freshly ground pepper
1 medium onion, finely chopped
1 medium garlic clove, minced
3 tablespoons white wine
1-1/2 tablespoons whole-grain mustard
1 teaspoon minced fresh thyme
Heat oven to 425 F. Arrange hens breast side up on a broiler pan. Drizzle 1 tablespoon of the oil over the hens, spreading over entire surface. Sprinkle with salt and pepper. Bake 20 minutes.
Meanwhile, heat remaining tablespoon oil in a small skillet over medium heat. Cook onion 5 minutes, until translucent. Add garlic and cook 1 minute more. Add wine and boil 30 seconds, stir in mustard and thyme and remove from heat.
Reduce oven temperature to 350 F. Spoon sauce over breasts of hens. Bake 10-20 minutes more until juices inside the thigh joint run clear when pierced with a knife.
Carb Count: 7.5 or 1.9 grams per serving.
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