"This golden quail is so moist and tender," remarks Joelann Sygo of Gaylord, Michigan. "The rich cream sauce, dotted with onions and mushrooms, complements the bird nicely."

Ingredients

• 2 cups sliced fresh mushrooms
• 1 small onion, sliced
• 4 tablespoons butter, divided
• 1 pound boneless quail breasts or boneless skinless chicken breast halves
• 3 ounces cream cheese, softened
• 1/4 to 1/2 cup whole milk
• 1/2 cup dry bread crumbs, toasted

Directions

1. In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear.
2. Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.