Boned quail? Wow, that doesn't leave much thickness. I'd probably just skillet fry them with a pretty hot skillet a couple minutes a side, so I could get a little browning. In the oven, being boned, I wouldn't expect to get any browning without really overcooking them.

P.S. Marsala wine is your friend. A chardonnay in a pinch....and mushrooms on the side

Last edited by Chuck H; 11/25/13 02:45 PM.