Description
This Chicken Scallopini recipe features tender, golden chicken bites smothered in a rich tomato-based wine reduction sauce, served over perfectly cooked pasta. The dish balances savory gravy, aromatic onions, garlic, and Italian seasonings for a comforting and flavorful meal.
Ingredients
Units
Scale
Chicken and Coating
- 1 packet (0.87 oz) Brown Gravy Mix or homemade brown gravy
- 2 small boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 3 tablespoons flour
- 1-2 tablespoons olive oil
- 1 tablespoon salted butter
Sauce and Seasonings
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine (Sauvignon Blanc recommended) or chicken broth
- 8 oz tomato sauce (Hunt's Tomato Sauce or passata)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
Pasta
- 3/4 lb thin spaghetti (slightly less for extra saucy pasta)
Instructions
- Prepare Gravy Mixture: In a large measuring cup with a spout, combine the brown gravy packet with 1 cup cold water and stir until smooth. Add the tomato sauce and seasonings (Italian seasoning, parsley, mustard powder, salt), then set aside.
- Prepare Chicken: Cut chicken breasts into equal-sized cubes for even cooking. Season with salt and pepper, sprinkle with flour, and toss to coat all pieces evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook for 3-4 minutes until golden brown on one side. Toss and continue cooking for about 3 more minutes until fully cooked. Remove chicken from skillet and set aside.
- Deglaze Skillet: Turn heat off temporarily. Pour 1/4 cup of white wine into the skillet and turn heat back to medium. Use a silicone spatula to scrape the browned bits from the bottom and sides of the pan to infuse flavor into the sauce.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring frequently, until onions are very soft and almost caramelized, about 20 minutes.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Reduce Wine: Pour in the remaining wine and allow it to gently bubble and reduce for 5 minutes to concentrate flavors.
- Thicken Sauce: Pour in the prepared gravy and tomato mixture. Bring sauce to a boil, allowing it to thicken slightly for about 30 seconds, then reduce heat to a simmer. Return the cooked chicken to the skillet and partially cover.
- Cook Pasta: While the sauce simmers, bring a large pot of water to a boil. Season generously with about 1/4 tablespoon salt. Cook the spaghetti until al dente according to package instructions, then drain well.
- Toss Pasta and Serve: Add the cooked spaghetti to the skillet with sauce and chicken. Toss to evenly coat the pasta with sauce. Garnish with additional parsley if desired and serve immediately, ideally with garlic bread topped with cheese.
Notes
- Wine: Sauvignon Blanc is preferred for flavor, but Chardonnay or Pinot Grigio also work. For a non-alcoholic option, substitute chicken broth.
- Tomato Sauce: Use Hunt's Tomato Sauce or passata for best results in the sauce base.
- Gravy: The recipe calls for 1 packet of brown gravy mix plus 1 cup water, but homemade brown gravy can be used instead.
- Onions: Cook onions slowly until nearly caramelized to balance acidity and enhance sweetness.
- Chicken: Cut into even cubes to ensure uniform cooking and prevent overcooking.
- Pasta: Use slightly less than 3/4 lb spaghetti if you prefer the dish with extra sauce. Other pasta shapes like penne, ziti, or rotini can be substituted.
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months. Frozen leftovers maintain good flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
