Split birds down the back. Dust lightly with flour and saute 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.

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