Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. Butterfly chicken breast by cutting down the side lengthwise, but being careful not to cut all the way through the breast.
2. Lay plastic wrap over chicken breasts, and then using a meat mallet, pound the chicken breast to ¼ inch thick.
3. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. 
4. Season chicken on both sides with spice mixture, then lightly dredge in seasoned all purpose flour.
5. Preheat a large pan over medium heat, and once hot add olive oil to the pan.
6. When the oil begins to smoke, add the chicken breast and sear for 2-3 minutes on each side.
7. Once the breast is seared, transfer to a wire rack-lined baking tray.
8. Deglaze pan with white wine and lemon juice, then reduce for 3 minutes.
9. Once the sauce begins to reduce, add capers and parsley to the pan, and continue to reduce the sauce by half.
10. When the sauce is reduced by half, begin to emulsify cold butter into the pan by swirling the pan.
11. Once the sauce is emulsified, add the sliced garlic to the pan, and let the garlic slices lightly cook into the sauce.
12.  Transfer cooked chicken to a plate, and spoon sauce over top.
13. Garnish with chopped parsley.