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Total Time
30mins
Prep 10 mins
Cook 20 mins

Cooking Light, AUGUST 2003

Ingredients Nutrition

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. Place flour in a shallow dish; dredge chicken in flour.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned.
  4. Remove chicken from pan. Add wine to pan, scraping pan to loosen browned bits. Reduce heat to medium; stir in miso mixture and garlic.
  5. Return chicken to pan; cook 3 minutes or until done. Remove from heat; stir in juice, capers, and pepper. Serve immediately.
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