Miso Chicken Piccata

Karry Hosford

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.

Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 21%
  • Fat: 6.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 41.9g
  • Carbohydrate: 7.7g
  • Fiber: 0.6g
  • Cholesterol: 99mg
  • Iron: 1.7mg
  • Sodium: 880mg
  • Calcium: 26mg

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

Preparation

  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.
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