Split birds down the
back. Dust lightly with flour and sauté in butter. Brown quickly on skin
side; turn and cook on bone side and turn again. Reduce heat and continue
cooking until birds are tender. Depending on size of birds, it will take
from 15-20 minutes. Season birds with salt and pepper to taste. Remove
birds from skillet and add 1/2 cup of dry wine to drippings. Bring to boil
and serve as clear gravy.