Melt the butter in a sauté pan.
Season the chicken pieces with salt and pepper, and brown well on all sides, about 5 minutes, working in batches if necessary.
Remove the chicken.
Deglaze the pan with the wine, scraping up the good bits from the bottom.
Put the chicken back in the pan, cover, and cook gently about 15 minutes.
Sprinkle in the herbs, cover, and continue cooking until the chicken is tender, about 15 minutes more.
Remove the chicken to a serving dish.
Boil down the pan juices down, if necessary.
Check the seasoning, adding a squirt of lemon if you like.