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Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown the quail. Transfer to an ungreased 2 1/2 qt baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 min. or until thickened. Pour over the quail. Cover and bake at 350 for 40-50 min or until tender and juices run clear.
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