Description
This Chicken Scallopini recipe features tender, golden bites of chicken smothered in a rich tomato-based white wine reduction sauce, served over thin spaghetti pasta. The sauce is enhanced with caramelized onions, garlic, and a touch of brown gravy for a balanced, flavorful dish perfect for a satisfying dinner.
Ingredients
Units
Scale
Chicken and Coating
- 1 packet brown gravy mix (0.87 oz)
- 2 small boneless skinless chicken breasts
- salt and 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 or passata)
- Seasonings: 1/2 teaspoon each Italian seasoning, parsley, mustard powder; 1/4 teaspoon salt
Pasta
- 3/4 lb thin spaghetti
Instructions
- Prepare Gravy Mixture: In a large measuring cup with a spout, mix the brown gravy packet with 1 cup cold water until well combined. Stir in the tomato sauce and the seasonings, then set aside.
- Prepare Chicken: Cut chicken breasts into evenly sized cubes. Season with salt and pepper, then sprinkle with flour and toss to coat evenly.
- 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 brown. Toss to cook all sides for about 3 more minutes until cooked through. Remove chicken from skillet and set aside.
- Deglaze Pan: Turn heat off briefly, pour 1/4 cup white wine into the skillet, and use a silicone spatula to scrape and loosen any browned bits from the bottom and sides to add flavor.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring often, until onions are very soft and nearly caramelized, about 20 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute to release aroma.
- Reduce Wine: Pour in the remaining 3/4 cup white wine and allow it to bubble gently and reduce for 5 minutes, concentrating flavors.
- Make Sauce: Add the prepared gravy and tomato sauce mixture to the skillet. Bring to a boil, let thicken for about 30 seconds, then reduce heat to simmer. Return the cooked chicken to the skillet, partially cover, and keep warm.
- Cook Pasta: Meanwhile, bring a large pot of water to a boil. Salt the water with about 1/4 tablespoon salt. Add the spaghetti and cook until al dente according to package instructions. Drain the pasta.
- Combine and Serve: Toss the cooked spaghetti directly into the sauce with the chicken so pasta is well coated. Garnish with fresh parsley if desired and serve immediately, ideally with garlic bread with cheese.
Notes
- Wine: Sauvignon Blanc is preferred for the sauce, but Chardonnay or Pinot Grigio work well. If avoiding alcohol, use chicken broth instead, though wine enhances flavor.
- Tomato Sauce: Hunt's Tomato Sauce is recommended; passata is a good alternative.
- Gravy: You may substitute the brown gravy packet with 1 cup of homemade brown gravy if preferred.
- Onions: Cooking onions low and slow until nearly caramelized adds sweetness that balances acidity from tomatoes and wine.
- Chicken: Cut uniformly sized pieces to ensure even cooking.
- Pasta: Using slightly less than 3/4 lb spaghetti creates a saucier dish; other pasta types like penne, ziti, or rotini can be used.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1/4 of dish)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
