How to make it

1. Slice the chicken breasts halves through the center leaving the ends intact. Add the all purpose flour, kosher salt, black pepper, and parmesan cheese to a shallow dish. Mix to combine. Dredge the butterflied chicken breasts to the flour mixture and dredge them until they are completely coated.
2. Heat a large pan over medium-high heat. Add in 2 tablespoons of butter and allow it to melt. Working in batches, add the chicken breasts to the pan. Cook for 3 minutes on each side until browned and fully cooked. Remove the chicken from the pan and set them aside.
3. Add the lemon juice, white wine, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, and capers to the pan. Bring the mixture to a simmer and cook until the sauce reduces by half. Whisk in the remaining 2 tablespoons of butter.
4. Add the chicken back to the pan and coat them in the sauce. Serve with pasta and garnish with parsley. Enjoy!