Ingredients

4 chicken breast, deboned or quail
Salt to taste
1/3 C. salad oil
1 carrot, finely chopped
1 sm. onion, minced
1 Tbsp. green pepper
3/4 C. sliced fresh or canned mushrooms
2 Tbsp. flour
2 C. chicken broth or 4 bouillon cubes in water
1/2 C. white wine

Cooking Instructions

Salt chicken or quail. Brown in oil or part oil and butter. Remove to casserole. Saute carrots, onion, green pepper and mushrooms in same oil for about 5 minutes. Blend in flour, gradually stir in stock and wine. Season to taste with salt. Pour the sauce over meat. Bake at 350 degrees for 1 hour.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)