Miso Chicken Piccata

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 tablespoons capers rinsed drained
• 0.5 cup cooking wine dry white
• 0.8 cup less-sodium chicken broth fat-free divided
• 2 tablespoons flour all-purpose
• 1  garlic clove minced
• 0.3 cup juice of lemon fresh
• 1 tablespoon olive oil 
• 24 ounce chicken breast halves boneless skinless
• 3 tablespoons miso yellow (soybean paste)

Equipment

• frying pan
• whisk
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Combine 1/4 cup broth and miso, stirring well with a whisk until miso dissolves. Stir in 1/2 cup broth. Set aside.
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.
3. Place flour in a shallow dish; dredge chicken in flour.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add chicken; cook 4 minutes on each side or until browned.
6. Remove chicken from pan.
7. 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.
8. Remove from heat; stir in juice, capers, and pepper.
9. Serve immediately.