roasted cornish game hens with mushrooms and truffle butter

Cornish game hens are just small chickens, and are available at any major grocery store. Because of their size, they are ready in under an hour. Truffle oil is available at Whole Foods or specialty grocery stores. It's a little pricey but well worth it: truffle flavor is out of this world, and a little goes a long way!

serves 2

2 cornish game hens, rinsed inside and out and patted dry
8 oz cremini (baby bella) mushrooms, stemmed and cut in half
1 clove garlic, minced
1/2 lemon, cut into two
2 sprigs rosemary
1/2 cup chicken broth
1/2 cup white wine
2 tbsp unsalted butter, at room temperature
2 tbsp truffle oil
olive oil
salt and pepper

Pre-heat oven to 450 degrees. Rub hens with 1 tablespoon of olive oil and lightly season with salt and pepper. Place 1 lemon piece and 1 sprig rosemary in cavity of each hen. Toss mushrooms, garlic, and 2 tablespoons olive oil together in a bowl and season with salt and pepper. Mix butter and truffle oil together and set aside. Place hens in a large, heavy roasting pan and arrange mushrooms around the birds. Roast for 25 minutes.

Reduce oven temperature to 350 degrees. In a mixing bowl, whisk together wine and chicken broth; pour over hens. Stir mushrooms. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Gently rub 1/2 of truffle butter over each bird and allow to rest for 10 minutes.

To serve, divide mushrooms evenly between two plates and place whole hens on top.