Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

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.

Dana Jacobi
Recipe by Cooking Light August 2003

Gallery

Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

263 calories; calories from fat 21%; fat 6.2g; saturated fat 1g; mono fat 3.2g; poly fat 1.3g; protein 41.9g; carbohydrates 7.7g; fiber 0.6g; cholesterol 99mg; iron 1.7mg; sodium 880mg; calcium 26mg.
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