For the Miso Chicken Piccata:

1. 1. Slice the chicken breasts lengthwise, then cover with plastic wrap and pound using a meat mallet or heavy bottom skillet until ½” thickness. Season with black pepper. The miso and capers are salty, so you want to slightly under-salt the chicken.
   2. Add flour, mushroom powder, pepper, and a small pinch of salt to a shallow dish and whisk to combine.  The miso and capers are salty, so you want to slightly under-salt the chicken. Dredge the chicken in the flour and shake off the excess.
   3. In a large skillet over medium heat, add in the olive oil and 2 tbsp butter. Once butter has melted, add the chicken in a single layer, cooking in batches to not overcrowd the pan. Cook for 3 minutes per side, or until golden brown on both sides, then remove and set aside. 
   4. In the same pan you cooked the chicken, add the shallots and cook for 2 minutes until soft. Add the garlic and cook for another minute until the garlic is fragrant.  
   5. Add the white wine, and stir up any browned bits from the bottom of the pan. Cook for 2-3 minutes or until the liquid has reduced by half. 
   6. Add capers and chicken broth and bring the mixture up to a boil, reduce to a simmer and cook for 5-7 minutes or until liquid has reduced by half.
   7. Whisk in the miso, soy sauce, lemon zest, and lemon juice until miso has dissolved. Cook for 1 more minute.
   8. Cut the remaining 3 tbsp of butter into small cubes. On low or off heat, whisk in the rest of the butter until the sauce is smooth and glossy. Add the chicken back in to reheat and get coated in the sauce.
   9. Garnish with fresh parsley and lemon wedges. Serve immediately with your favorite pasta, mashed potatoes, or crusty bread.