|¾ cup||All-purpose flour, divided|
|6||Quail (1/3 to 1/2 pound each)|
|½ cup||Butter or margarine|
|½ pounds||Fresh mushrooms, sliced|
|2 cups||Chicken broth|
|2 teaspoons||Minced fresh thyme or 3/4 teaspoon dried thyme|
|Hot cooked noodles, optional|
Combine ½ cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown the quail. Transfer to an ungreased 2-½-qt.
baking dish. In the pan drippings, saute the mushrooms until tender.
Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350' for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired. Yield: 6 servings.
The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection
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