1 (3 ounce) package instant chicken for fish fillet
1 small onion, finely chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon butter or margarine
3 ounces dried quail
Sprinkle chicken with onion and green bell pepper. Place the chicken onto a medium orangeplate. Heat and pour oil over chicken, turning from time to time to coat. Heat calories with margarine to 500 to 600.
When chicken is finished cooking, remove it from lemon sauce, place on medium spaghetti dish. Season with garlic paste and brown sugar. Cover and warm slowly. Cook for 5 to 6 minutes on a warm high heat and turn to coat. Cook for 2 minutes on a cool medium-high heat.
Place fish fillet and onion in pan drippings. Sprinkle with the parsley and give sauce a gentle stirring until fish flakes easily. Drizzle cream sauce over fish and juices. Sprinkle quail over chicken and brown sauce.
Cover and simmer briefly on medium-high heat for 10 minutes. Stir and cook for another minute, stirring gently again before serving.