Southern quail breasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Whole quail breasts or whole quail; dressed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | All-purpose flour |
| ½ | cup | Butter or margarine; melted |
| ½ | cup | Fresh mushrooms; finely chopped |
| ¼ | cup | Onion; finely chopped |
| 1 | tablespoon | Fresh parsley; minced |
| ½ | cup | White wine |
| ½ | cup | Whipping cream |
| Hot cooked wild rice | ||
Directions
Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in butter in a large skillet. Remove quail, and set aside.
Saute mushrooms, onion, and parsley in pan drippings. Add quail and wine; cover, reduce heat to medium low, and cook 30 minutes, basting frequently. Add whipping cream, and cook until thoroughly heated. (Do not boil.) Serve over rice.
Mrs. Troy Rainwater of Texas; in November, 1985"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-06-95