Today’s recipe is a simple, delicious dinner that MC and I have made twice in the last ten days, and ate four times, since each recipe yields at least four servings and we are just two. I don’t often rave about chicken, as I think it’s boring and dry most of the time, but this turned out quite juicy and flavorful both times. It’s delicious and salty, and –
Miso Chicken Piccata
Adapted from Cooking Light, August 2009
3/4 cup water
1/2 vegetable bouillon cube (Rapunzel brand are best, though they’re slow to dissolve)
5 tablespoons miso (I used mellow red miso, but I’m sure any would be fine since red is, evidently, the strongest of the misos)
4 boneless, skinless chicken breast halves (about 1.25-1.5 lbs in total weight)
2 tablespoons flour
1 tablespoon olive oil
1/2 cup white wine
2 garlic cloves, minced (CONFESSION: I used garlic powder both times and it was fine!)
1/4 medium onion, minced
1/4 cup lemon juice
3 tablespoons capers
freshly ground pepper to taste
Combine bouillon and miso with water in a mixing cup until dissolved (as best as you can – mine was a little grainy both times, even after sitting for a bit, but once cooked it was fine). Set aside.
Place flour on a plate and grind some pepper on top. Pound each chicken breast between 2 sheets of plastic wrap until about 1/4″ thick. 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 deglaze pan, scraping up any sticky brown bits. Reduce heat to medium and stir in miso mixture, onions and garlic (powder). Return chicken to pan and cook 3 minutes or so, until done. Remove from heat, add juice, capers and pepper and stir gently. Serve immediately, over cooked white, brown or wild rice, drizzling pan sauce over chicken and rice. Garnish with lemon wedges.
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