Dip the quail breast in a little flour, then dip in egg, then dredge a second time in seasoned flour. Brown them off in a olive oil/butter mixture; you don't have to cook them till done. Place them in a slow cooker/crockpot and put a can of cream of chicken, a can of cream of mushroom, one onion sliced fairly fine, salt, pepper and a can of chicken broth. Let it cook at least 8 hours, then serve it with wild rice pilaf or over noodles. It's very good!
Last edited by TSYORK; 11-26-2010 at 09:17 PM.