Sauteed Quail with Mushrooms

8 quail
4 tablespoons butter
1/2 cup white wine
1/2 cup broth
1 tablespoon flour
10 mushrooms, sliced
Parsley chopped

Flour quail and sprinkle with pepper. Melt butter in a frying pan and brown quail well, turning often. Add wine and broth. Cover and cook 20 minutes. Put quail on hot platter and cover with aluminum foil. Add mushrooms and cook until tender Add flour to pan and cook until thickened. Pour over quail and sprinkle with parsley. If no quail is available, boneless chicken breasts can be substituted.

Serves 8.

Return To:

Cajun Country -- New Iberia, Louisiana