Miso Chicken Piccata
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.
Recipe by Cooking Light August 2003
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05/26/2015
This was great. Made exactly as written. Will make again!
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01/21/2012
Planning on skipping the salt next time. Capers are a must, they bring flavors together. Would have liked more sauce.
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12/11/2009
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...
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10/06/2009
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.
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02/15/2009
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!
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12/12/2008
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.
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