One of the first recipes I got when I was in my teens, from chef Luciano Barlow, he was the one who inspired me to this career. He was from Italy and he had the broken English to boot. Also called franchaise.
nice filet of white fish, or you can use chicken breast cut and pounded to a 1/4 inch, usually three pieces per breast, I use random chicken breast because the are more cost effective, or the same using pork loin, trimmed.
Dredge protein in flour, dip in egg mixture, sauté in a skillet with a small amount of oil, turn when browned nicely, set protein aside
remove oil from pan, add protein back to pan and place lemon slice on each piece, if using 8 oz. fish place 3 slices on top, put a dollop of butter(salted butter will not spoil if left out to soften) on each lemon, add wine(I use Chablis, but any wine you would drink is suitable, in other recipe's I will explain certain sherries and reds)Add chicken stock, turn stove down just a bit for a minutes, if doing the fish 4 minutes, covered, place fish on plate,
Turn stove to high, let reduce for 30 seconds until it creates a nice sauce, you can add chopped parsley if you have it top protein with sauce, add accompaniments, and enjoy. You will not believe the flavor.
If making multiple amounts, up the liquid a little probable by half.