Description
Chicken Scallopini features tender chicken bites seared to golden perfection and smothered in a rich tomato-based wine reduction sauce. Served over perfectly cooked thin spaghetti, this Italian-inspired dish balances savory gravy flavors with caramelized onions and a hint of garlic for a comforting and elegant meal.
Ingredients
Units
Scale
Chicken and Coating
- 2 small boneless skinless chicken breasts
- salt, to taste
- pepper, to taste
- 3 tablespoons flour
Sauce
- 1 packet brown gravy mix (0.87 oz)
- 1 cup cold water
- 8 oz tomato sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine (Sauvignon Blanc preferred) or chicken broth
- 1 tablespoon salted butter
- 1-2 tablespoons olive oil
Pasta
- 3/4 lb thin spaghetti (slightly less preferred for saucier pasta)
Instructions
- Prepare Gravy Mixture: In a large measuring cup with a spout, whisk together the brown gravy packet and 1 cup of cold water until smooth. Stir in the tomato sauce and all the seasonings (Italian seasoning, parsley, mustard powder, and salt). Set this mixture aside for later use.
- Prep Chicken: Cut the chicken breasts into evenly sized cubes to ensure even cooking. Season the cubes with salt and pepper, then sprinkle with flour and toss until fully coated.
- Sear Chicken: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured chicken cubes and sear for 3 to 4 minutes until golden on one side. Toss and continue cooking the other sides for about 3 more minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set aside.
- Deglaze Skillet: Turn the heat off and pour 1/4 cup of the white wine into the skillet. Set heat back to medium and use a silicone spatula to scrape the bottom and sides of the pan to loosen browned bits, adding depth of flavor to the sauce.
- Cook Onions: Add the butter and sliced onions to the skillet. Cook over medium heat, stirring frequently, until the onions are very soft and almost caramelized, about 20 minutes. This step brings out sweetness and balances acidity in the sauce.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Reduce Wine: Pour in the remaining 3/4 cup of wine and let it bubble gently for 5 minutes to reduce slightly and concentrate flavors.
- Combine Sauce and Chicken: Pour the prepared gravy and tomato sauce mixture into the skillet. Bring the sauce to a boil and let it thicken for about 30 seconds. Reduce the heat to a simmer and return the cooked chicken pieces to the skillet, partially cover to keep warm.
- Cook Pasta: Meanwhile, bring a large pot of water to a boil. Add about 1/4 tablespoon salt and cook the thin spaghetti until al dente according to package instructions. Drain the pasta well.
- Toss and Serve: Add the drained spaghetti to the skillet with the sauce and chicken. Toss everything together until the pasta is well coated with the rich sauce. Garnish with fresh parsley and serve immediately. For a perfect accompaniment, serve with garlic bread topped with cheese.
Notes
- Wine Choice: Sauvignon Blanc is preferred for its bright acidity and flavor, followed by Chardonnay or Pinot Grigio. Chicken broth is a good non-alcoholic substitute but wine enhances the sauce beautifully.
- Tomato Sauce Alternatives: Use Hunt's Tomato Sauce, or passata as a smoother option without seeds.
- Gravy Preparation: You can replace the packet mix with homemade brown gravy if desired, using 1 cup prepared gravy instead of the mix and water.
- Onion Cooking: Take your time caramelizing onions to balance the sauce’s acidity and deepen flavor.
- Chicken Cubing: Cut chicken into even-sized cubes to ensure uniform cooking and prevent dryness.
- Pasta Variations: Slightly less than 3/4 lb of spaghetti allows for a more saucy dish. You may substitute other pasta shapes like penne, ziti, or rotini as preferred.
- Storage: Store leftovers in an airtight container. Refrigerate up to 3 days or freeze up to 3 months. The sauce and pasta freeze well together.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
