12 large chicken breasts, halved and bone out.
Salt and pepper to taste.
¼ c. butter
1 can cream of mushroom soup, drained
1 ( 3 oz) can sliced mushrooms, drained
sherry to taste.
1 (5oz) can water chestnuts, drained and sliced
2 Tbsp. Chopped green peppers
¼ tsp. Crushed thyme
Season quail lightly with salt and pepper. Brown slowly in Buttery skillet. Arrange chicken, skin side up, in 11x8 baking dish. Add soup to skillet; add sherry slowly, stirring until smooth. Add remaining ingredients and heat to boiling. Pour this over quail breast. Cover with foil; bake in 350 degree oven for 25 mins or until quail is tender.