Quail with Mushroom Sauce Recipe

Quail with Mushroom Sauce Recipe
Quail with Mushroom Sauce Recipe photo by Taste of Home
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Quail with Mushroom Sauce Recipe

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"This golden quail is so moist and tender," remarks Joelann Sygo of Gaylord, Michigan. "The rich cream sauce, dotted with onions and mushrooms, complements the bird nicely."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 small onion, sliced
  • 4 tablespoons butter, divided
  • 1 pound boneless quail breasts or boneless skinless chicken breast halves
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 to 1/2 cup milk
  • 1/2 cup dry bread crumbs, toasted

Directions

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. Yield: 4 servings.
Originally published as Quail with Mushroom Sauce in Taste of Home April/May 2001, p60

Nutritional Facts

4 ounce-weight: 392 calories, 24g fat (13g saturated fat), 122mg cholesterol, 367mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 2 cups sliced fresh mushrooms
  • 1 small onion, sliced
  • 4 tablespoons butter, divided
  • 1 pound boneless quail breasts or boneless skinless chicken breast halves
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 to 1/2 cup milk
  • 1/2 cup dry bread crumbs, toasted
  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Quail with Mushroom Sauce in Taste of Home April/May 2001, p60

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