3/4 cup flour, divided
1 tsp. salt
1/2 tsp. pepper
6 whole dressed quail
1 stick butter or margarine (8 tbsp.)
1/2 lb. fresh mushrooms, sliced
2 cups chicken broth
2 tsp. minced fresh thyme, leaves or 3/4 tsp.
crumbled dried thyme leaves
Hot cooked noodles, optional
In shallow dish, mix together 1/2 cup of the
flour with the salt and pepper. Dredge quail in seasoned flour. In large skillet, melt butter over medium heat and brown quail on all sides. Transfer browned quail to ungreased 2 1/2-quart baking dish. Saute mushrooms until tender in drippings remaining in skillet. Add remaining 1/4 cup flour to skillet, stirring to make smooth paste. Add broth and thyme to skillet, stirring constantly. Heat to boiling and cook, stirring constantly, until thickened, about 1 minute.
Pour mushroom sauce over quail. Cover and bake at 350°F for 40 to 50 minutes, or until quail are tender and juices run clear. Serve over
noodles if desired.