4 sole fillets
1/2 cup flour
1/4 cup white wine
3 tablespoons butter
1/4 cup chicken broth
1 1/2 Tbsp lemon juice
1 Tbsp parsley, minced finely
Season sole fillets with salt and pepper.
Heat a large skillet over medium-high heat.
Add in about 3 tablespoons butter to the pan. When butter is hot, lightly dust the fillets with flour and cook them for about 3 minutes on each side. Let them form a light crust before flipping over to avoid breaking the fillets. Cook for another 2 minutes.
Transfer to a warm plate.
Deglaze with white wine. Cook for about 2 minutes until the liquid is slightly think stirring and scraping the pan. Then add the chicken broth and lemon juices. After a minute or so, add the butter and whisk, remove from heat. Strain the sauce, add the minced parsley and pour it over the fish.