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Miso Chicken Piccata

Karry Hosford
Yield 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
Miso adds a yeasty note to traditional chicken piccata in this recipe that's quick to make. Serve with orzo or rice to soak up the sauce.

Ingredients

  • 3/4 cup fat-free, less-sodium chicken broth, divided
  • 3 tablespoons yellow miso (soybean paste)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1 garlic clove, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers, rinsed and drained
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 263
  • caloriesfromfat 21 %
  • fat 6.2 g
  • satfat 1 g
  • monofat 3.2 g
  • polyfat 1.3 g
  • protein 41.9 g
  • carbohydrate 7.7 g
  • fiber 0.6 g
  • cholesterol 99 mg
  • iron 1.7 mg
  • sodium 880 mg
  • calcium 26 mg

How to Make It

  1. Combine 1/4 cup broth and miso, stirring well with a whisk until miso dissolves. Stir in 1/2 cup broth. Set aside.

  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Place flour in a shallow dish; dredge chicken in flour.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add wine to pan, scraping pan to loosen browned bits. Reduce heat to medium; stir in miso mixture and garlic. Return chicken to pan; cook 3 minutes or until done. Remove from heat; stir in juice, capers, and pepper. Serve immediately.