Directions:
- Combine 1/3 cup flour, salt, and pepper; dredge quail in flour mixture; set aside.
- Melt 2 tablespoons butter in a big skillet; add in mushrooms and saute 4 minutes.
- Remove mushrooms from skillet; set aside.
- Melt 1/2 cup butter in skillet; brown quail on both sides.
- Remove quail to a 1 1/2 quart casserole.
- Add 1/4 cup plus 1 tablespoon flour to pan drippings; cook 1 minute, stirring constantly.
- Gradually add in chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly; stir in mushrooms.
- Pour mushroom gravy over quail; cover and bake in a preheated 350° oven for 1 hour.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.68 Kcal (1828 kJ) | ||
| Calories from fat | 182.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.29g | 31% | |
|---|---|---|---|
| Cholesterol | 126.81mg | 42% | |
| Sodium | 691.77mg | 29% | |
| Potassium | 217.35mg | 5% | |
| Total Carbs | 21.29g | 7% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 238.53 Kcal (999 kJ) | ||
| Calories from fat | 99.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.08g | 31% | |
|---|---|---|---|
| Cholesterol | 69.27mg | 42% | |
| Sodium | 377.87mg | 29% | |
| Potassium | 118.73mg | 5% | |
| Total Carbs | 11.63g | 7% | |
| Sugars | 0.41g | 3% | |
| Dietary Fiber | 0.45g | 3% | |
| Protein | 2.88g | 11% | |
| Vitamin C | 3.4mg | 10% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.5mg | 5% | |
| Calcium | 11.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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