1 pound boneless quail breasts or boneless skinless chicken breast halves
3 ounces cream cheese, softened
1/4 to 1/2 cup whole milk
1/2 cup dry bread crumbs, toasted
In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear.
Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.