Dylan’s Foolproof Chicken Piccata

Dylan Dreyer shares one of her go-to recipes, as seen on the Today Show segment Cooking with Cal.

Dylan adds some baby spinach on the bottom of the serving platter, drizzles it with olive oil, seasons it with salt and pepper, adds hot spaghetti straight from the pot to wilt the spinach, tops it with the chicken, and spoons over the sauce.

“This is hands-down my family’s favorite dinner that I make,” says Dylan.

Now that’s a weeknight dinner!

Ingredients

• 6 thinly sliced chicken cutlets (about 1 pound total)
• kosher salt and freshly ground black pepper
• garlic powder
• 1 cup gluten-free flour (1-for-1) OR gluten-free breadcrumbs
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1/4 cup capers, drained
• 5 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 1/4 cup chicken broth

Instructions

1. Season both sides of each chicken cutlet with a generous sprinkling of salt, pepper and garlic powder.

2. Place the gluten-free flour or breadcrumbs in a shallow bowl with 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon garlic powder and whisk until well-combined.

3. Dredge each chicken cutlet in the flour mixture, shaking off any excess coating and transfer to a plate.

4. In a large skillet, warm 1/4 cup of the olive oil over medium-high heat.

5. Working in batches to not crowd the pan, cook the chicken until lightly browned and cooked through, 2 to 3 minutes per side. Transfer to a clean plate and cover loosely with foil to keep warm.

6. Add the remaining 1 tablespoon olive oil to the skillet. Add the capers and garlic, and cook, stirring constantly, until fragrant, 15 to 30 seconds. Add the wine and use a flat-bottomed wooden spoon to scrape up any browned bits from the bottom of the pan. Add the lemon juice and chicken broth and bring to a boil. Reduce the heat to low and simmer until slightly reduced, about 2 minutes.

7. Remove from the heat, add the butter, and stir until melted. Taste and season with salt and pepper, if needed.

8. Dip both sides of the chicken in the sauce before transferring to a serving platter and drizzling the remaining sauce over the chicken. Serve immediately.