April 10, 2010

Quail with White Grapes

4 quails.
1 tablespoon of lemon juice.
½ teaspoon of seasoned salt.
White pepper, to taste.
½ cup of flour.
1/3 cup of butter.
1/3 cup of white wine.
1/3 cup of chicken broth.
1 tablespoon of lemon juice.
¼ cup of seedless white grapes.
2 tablespoons of toasted almonds, sliced.

Rinse the birds and pat dry inside and out, then drizzle with 1 tablespoon of lemon juice and sprinkle with salt and white pepper.

Allow to stand for 1 hour then coat with flour.

In a saucepan, sauté the quail in butter until golden.

Add the white wine, chicken broth and remaining lemon juice; cover and simmer for 20 minutes.

Add the grapes and almonds and cook for 5 more minutes or until the birds are tender.

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