Quail with gravy
Instructions:
- Chicken breasts may be substituted for quail with equal success in this delightfully rich dish.
- 6 tablespoons butter, divided
- 1 medium onion, Wnely chopped
- 1/2 pound fresh mushrooms, sliced
- 1 tablespoon oil
- 8 to 12 quail breasts
- 1/2 cup dry white wine or vermouth
- 1 large can cream of mushroom soup (10 3/4-ounce size)
- 1 cup light cream (half and half)
- Melt 3 tablespoons butter and saute onion and mushrooms until tender. Remove from pan.
- Melt 3 tablespoons butter and oil and sauté birds until brown.
- Remove from pan. Pour off remaining fat.
- Add white wine or vermouth; scrape up particles on bottom of skillet.
- Add mushroom soup, onions, mushrooms, and cream; stir until well blended.
- Return birds to pan, spooning sauce over them.
- Cover and simmer for 30 minutes.