Southern Quail Breasts

8 Whole quail breasts or whole quail; dressed
1/2 ts Salt
1/4 ts Pepper
1/2 c All-purpose flour
1/2 c Butter or margarine; melted
1/2 c Fresh mushrooms; finely chopped
1/4 c Onion; finely chopped
1 tb Fresh parsley; minced
1/2 c White wine
1/2 c Whipping cream
Hot cooked wild rice

Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in butter in a large skillet. Remove quail, and set aside.
Saute mushrooms, onion, and parsley in pan drippings. Add quail and wine; cover, reduce heat to medium low, and cook 30 minutes, basting frequently. Add whipping cream, and cook until thoroughly heated. (Do not boil.) Serve over rice.