Wash the fresh herbs with cold water and pat dry with paper towel.
Pour dry white wine in a small saucepan. Add sliced onion, washed herbs, peppercorns, scallions, bay leaf and lemon rind. Cover with a lid, bring to a boil over medium-high heat. Reduce heat to low and simmer gently for 5 minutes.
Uncover saucepan, increase heat to medium-high, and boil until reduced by half. Strain sauce and return to the cleaned saucepan. Stir in the sour cream and a good shake of MSG. Add more salt and black pepper if necessary.
Heat gently without boiling and serve with Baked Breaded Creamy Chicken (see recipe on this page).