Miso Chicken Piccata

Miso Chicken Piccata
Photo by Karry Hosford


  • 2 tablespoons capers, rinsed and drained
  • ¼ cup fresh lemon juice
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup dry white wine
  • 2 tablespoons all-purpose flour
  • + 3 more ingredients
    • 1 garlic clove, minced
    • ¾ cup fat-free, less-sodium chicken broth, divided
    • 3 tablespoons yellow miso (soybean paste)

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 chic...

View full recipe at My Recipes


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