Quail in mushroom gravy

Yield: 1 Servings

Measure Ingredient
¾ cup All-purpose flour, divided
1 teaspoon Salt
½ teaspoon Pepper
6 \N 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
\N \N 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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