Description
This Chicken Scallopini recipe features tender, golden cubes of chicken cooked in a rich tomato-based wine reduction sauce, seasoned with Italian herbs and served with thin spaghetti pasta. The sauce combines savory brown gravy mix, aromatic onions, garlic, and a splash of white wine, creating a flavorful and comforting Italian-inspired meal perfect for a satisfying dinner.
Ingredients
Units
Scale
Chicken and Coating
- 2 small boneless skinless chicken breasts
- salt and pepper, to taste
- 3 tablespoons flour
- 1-2 tablespoons olive oil
Sauce and Seasonings
- 1 packet Brown Gravy Mix (0.87 oz)
- 1 cup cold water
- 8 oz tomato sauce
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 tablespoon salted butter
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
Pasta
- 3/4 lb thin spaghetti
Instructions
- Prepare Gravy Mixture: In a large measuring cup with a spout, combine the brown gravy packet with 1 cup of cold water and whisk until well combined. Add the tomato sauce and all seasonings (Italian seasoning, parsley, mustard powder, and salt). Set aside.
- Prep Chicken: Cut the chicken breasts into evenly sized cubes. Season generously with salt and pepper. Sprinkle with flour and toss until all pieces are coated evenly.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken cubes and sear for 3-4 minutes until golden on one side. Toss and cook the remaining sides for about 3 more minutes until cooked through. Remove chicken from skillet and set aside.
- Deglaze Skillet: Turn the heat off briefly and pour 1/4 cup of white wine into the skillet. Turn heat back to medium and use a silicone spatula to scrape up browned bits from the bottom and sides of the skillet for extra flavor.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring frequently, until the onions become very soft and almost caramelized, about 20 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Reduce Wine: Pour in the remaining 3/4 cup of white wine. Allow it to bubble gently and reduce for 5 minutes to concentrate the flavors.
- Thicken Sauce: Add the prepared gravy and tomato sauce mixture to the skillet. Bring to a boil and let it thicken for about 30 seconds, then reduce heat to a simmer. Return the cooked chicken to the skillet and stir to coat. Cover partially and keep warm.
- Cook Pasta: Meanwhile, bring a large pot of water to a boil. Once boiling, salt the water with approximately 1/4 tablespoon salt. Add spaghetti and cook until al dente according to package instructions. Drain well.
- Combine and Serve: Add the drained spaghetti to the sauce and toss gently to coat thoroughly. Garnish with additional parsley if desired and serve immediately. Pair with garlic bread with cheese for a complete meal.
Notes
- Use Sauvignon Blanc for the best wine flavor; Chardonnay or Pinot Grigio work as well. Substitute with chicken broth if avoiding alcohol.
- Hunt's Tomato Sauce is recommended; passata can be used as an alternative for a smoother texture.
- You can prepare your own homemade brown gravy as a substitute for the packet.
- Allow onions to soften fully and almost caramelize, which brings out sweetness to counter the acidity of tomatoes and wine.
- Cut chicken into evenly sized pieces to ensure even cooking.
- Use slightly less pasta than indicated for a saucier consistency. Other pasta shapes like penne or rotini can be substituted.
- Store leftovers in an airtight container in the refrigerator up to 3 days, or freeze for up to 3 months.
- Leftovers freeze well and can be reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
