Chef notes
Chicken breast isn’t the most exciting thing in the world, but the Italian American trifecta of lemon, capers and butter perks it right up. “This is hands-down my family’s favorite dinner that I make,” says Dylan. You’re going to want to have some nice crusty bread on hand to sop up all of the bright, briny, buttery sauce. Or you could do what Dylan does and put baby spinach on the bottom of the serving platter, drizzle it with olive oil, season it with salt and pepper, add hot spaghetti straight from the pot to wilt the spinach, top with the chicken and spoon over the sauce. Now that’s a weeknight dinner.
Swap option: Since her son Calvin was diagnosed with celiac disease, Dylan now uses gluten-free breadcrumbs in place of flour. It becomes more like a schnitzel situation, but there’s nothing wrong with that.
“TODAY Loves Food: Recipes from America’s Favorite Kitchen” is now available.
