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

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.