Miso Chicken Piccata
Miso chicken piccata is the perfect fusion of italian and asian cuisine that blend so wonderfully! If you love the rich flavor of piccata, you have to try this!
- 3/4 cup 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
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Combine 1/4 cup broth and miso, stirring well with a whisk until miso dissolves. Stir in 1/2 cup broth. Set aside.
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.