Preheat the oven to 375 degrees F.
To bread the chicken, blend
the flour, salt and pepper in a small bowl. Then dust
the chicken on both sides with the seasoned flour, coating well. In a saute pan over medium-high heat, add the grapeseed oil
and allow to heat. Then add the floured chicken, skin-side down, cooking until slightly browned. This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes. Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes. Once cooked, remove from the oven, keep the chicken
warm on a covered plate and discard any excess oil from the pan.
Return the pan to medium heat, splash or deglaze
with the wine, allowing to dissipate. Next, add the onions
, stir and cook until the onions are slightly translucent, 3 to 4 minutes. Next, add the lemon juice and garlic
, stir again and cook until warmed. Finally, remove from the heat, stir in the parsley and butter to finish the sauce
. Serve over the chicken.