4 split chicken breasts or 1-3 lb. chicken cut into quarters
Flour
Butter or olive oil
1 tsp. rosemary
1 tsp. thyme
1 tsp. tarragon
1 tsp. sage
1/3 c. dry white wine - Anjou or Burgundy

Sprinkle chicken pieces lightly with flour and brown them in butter or olive oil over a hot flame. Combine rosemary, thyme, tarragon and sage. As chicken browns, sprinkle herbs evenly over chicken. Lower flame and continue to cook until tender. Remove chicken to a warm serving platter. Skim off fat from pan and to juice remaining add white wine or burgundy. Simmer wine sauce until thickened slightly. Pour over chicken and serve.