Errol Flynn's Chicken a la Riesling

1 young broiler
1/4 cup butter
Riesling or Sauterne wine
Mixed herbs, such as tarragon
Flour
Pinch of pepper
Salt to taste
Parsley, minced
1/2 cup sour cream

Cut broiler into serving pieces. Dredge in flour, salt, pepper. Put butter in skillet; when it is hot, brown and fry chicken until tender. Remove chicken and keep warm until ready to serve. To butter in skillet add wine and herbs. Simmer 10 minutes. If added zest is desired, add sour cream. Place chicken on serving plate, pour mixture around it, garnish with parsley.