Miso Chicken Piccata

5 Reviews
ADD YOUR REVIEW
Karry Hosford
Yield
4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
By Dana Jacobi
August 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 263
  • Caloriesfromfat 21%
  • Fat 6.2g
  • Satfat 1g
  • Monofat 3.2g
  • Polyfat 1.3g
  • Protein 41.9g
  • Carbohydrate 7.7g
  • Fiber 0.6g
  • Cholesterol 99mg
  • Iron 1.7mg
  • Sodium 880mg
  • Calcium 26mg

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

Review

Missconduct
May 27, 2015
This was great. Made exactly as written. Will make again!

All4EatingHlthy's Review

annahovna
January 21, 2012
Planning on skipping the salt next time. Capers are a must, they bring flavors together. Would have liked more sauce.

annahovna's Review

RitasKitchen
December 11, 2009
This was very good and so quick to prepare. I also used cutlets and a bit more garlic. The reason I gave this 4 stars vs. 5 is that both my mother and I felt that there was something missing in the recipe, but we couldn't quite figure out what it was. Hmmm...

cheetahgirl's Review

cheetahgirl
October 07, 2009
This was terrific! You don't taste the miso but it adds a richer layer of velvety flavor. I used the zest as well as the juice from two lemons. As suggested by another reviewer, I served it with the mushroom orzo which soaked up the delicious sauce. Thanks for the tip! I'll definitely serve this for company.

Missconduct's Review

All4EatingHlthy
February 15, 2009
This was outstanding. The only thing that I did differently was use some leftover sake instead of white wine & I used turkey breast cutlets. I will definately be making this again!

RitasKitchen's Review

nicccolettte
December 12, 2008
Plenty of sauce with this chicken. I thought at first the lemon taste was overpowering but after a few bites, I realized it was perfect as is. I served it with the Easy Mushroom Orzo which is AWESOME with it. The flavors work great together! It was an easy week night meal but I would serve to company.