Heat the butter in a skillet and saute the garlic and the figs for about a minute.
Season the quails with salt and pepper. Add them to the skillet and cook over medium-high heat for about three minutes on each side.
Remove the quail and keep warm on a serving plate. Add the wine to the skillet and bring to a boil. Nap the sauce over the quail and garnish with fresh chopped parsley. Salt and pepper can be added to taste.
