Quail in White Wine

1. 1

   Split quail down center breast and open flat.

2. 2

   Brush lightly with some of the melted butter.

3. 3

   Sprinkle on both sides with salt and pepper.

4. 4

   Broil quail 15 to 20 minutes or until golden brown on both sides.

5. 5

   Pour remaining butter into a skillet.

6. 6

   Stir in flour.

7. 7

   Gradually stir in chicken broth, water and Sauternes.

8. 8

   Cook over low heat, stirring constantly, until sauce bubbles and thickens.

9. 9

   Add cayenne and broiled quail.

10. 10

    simmer, covered, 15 to 20 minutes or until quail are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.