Description
Chicken Scallopini features tender golden bites of chicken smothered in a flavorful tomato-based wine reduction sauce, served over pasta. This comforting dish offers a perfect balance of savory, tangy, and aromatic flavors with softened onions, garlic, and Italian seasonings.
Ingredients
Scale
Chicken and Seasoning
- 1 packet Brown Gravy Mix (0.87 oz)
- 2 small boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 3 tablespoons flour
Cooking Fats and Aromatics
- 1–2 tablespoons olive oil
- 1 tablespoon salted butter
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
Liquids and Sauce
- 1 cup dry white wine (Sauvignon Blanc recommended) or chicken broth
- 8 oz tomato sauce (Hunt’s Tomato Sauce recommended)
Seasonings
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
Pasta
- 3/4 lb thin spaghetti (or slightly less for saucier pasta)
Instructions
- Prepare Gravy Mixture: In a large measuring cup with a spout, combine the brown gravy packet with 1 cup of cold water. Stir until well combined, then add the tomato sauce and seasoning mix; set aside.
- Prepare Chicken: Cut the chicken breasts into evenly sized cubes. Season with salt and pepper, then sprinkle with flour and toss to coat thoroughly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and sear for 3-4 minutes until golden. Toss to cook remaining sides for about 3 more minutes until cooked through. Remove chicken from skillet and set aside.
- Deglaze Skillet: Turn heat off momentarily, pour in 1/4 cup of wine, and set heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet to release browned bits, enhancing flavor in the sauce.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring often, for about 20 minutes until onions are very softened and nearly caramelized.
- Add Garlic: Stir in minced garlic and cook for 1 more minute until fragrant.
- Reduce Wine: Pour in the remaining wine and allow it to bubble gently for 5 minutes to reduce and concentrate flavors.
- Add Gravy Mixture and Chicken: Pour the prepared gravy mixture into the skillet. Bring it to a boil and let it thicken for about 30 seconds. Then reduce to a simmer and add the cooked chicken back into the sauce.
- Cook Pasta: While the sauce simmers with chicken, partially cover the skillet. Bring a large pot of water to a boil, salt with about 1/4 tablespoon salt, and cook spaghetti to al dente. Drain the pasta thoroughly.
- Toss and Serve: Add drained spaghetti to the skillet with the sauce and toss well to coat evenly. Garnish with parsley and serve immediately, optionally with garlic bread with cheese.
Notes
- Sauvignon Blanc is preferred for this recipe, but Chardonnay or Pinot Grigio work as well. Chicken broth can substitute for wine if avoiding alcohol.
- Use Hunt’s Tomato Sauce or passata for best results in the tomato base.
- The brown gravy packet can be replaced by homemade brown gravy made with equivalent quantity.
- Allow onions to fully soften and begin caramelizing for balanced sweetness that offsets tomato and wine acidity.
- Cut chicken into uniform cubes to ensure even cooking and a consistent texture.
- Using slightly less spaghetti than 3/4 lb results in extra saucy pasta; various pasta shapes like penne, ziti, or rotini may be substituted.
- Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. The dish freezes well.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
