Put away that non stick pan or you'll NEVER get that old fashion homemade taste! 

Be sure to have thin slices of chicken breast before starting.Flour the chicken breast on both sides and shake excess flour, pass through beaten eggs and pan sear with vegetable oil on both sides until golden. Repeat with all the chicken and put the cooked chicken aside.

Remove the excess oil from the frying pan and leave just a bit to accompany some chopped onions. Cook the onions for about one minute stirring occasionally with a wooden spoon.

Place all the cooked chicken back in the pan and add white wine, enough to almost cover the chicken. Keep the fire on high heat and reduce wine by half. Add some chicken stock, butter, and fresh lemon juice (start with 1/2 lemon add more accordingly if needed). Cover and reduce to preferred consistency. Taste for seasonings and serve.

Chefs note: To easily control the heat when pan searing the chicken - no need to continuously regulate your flame to prevent burning, simply remove the pan from the fire to a near by "off burner" until the oil sizzles back to a controllable temperature, then place back on the flame.