Instructions: Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside.

Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms.

Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour.

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