Description
This Chicken Scallopini recipe features golden seared chicken pieces smothered in a rich tomato-based wine reduction sauce, served over tender thin spaghetti pasta for a flavorful and satisfying meal.
Ingredients
Units
Scale
Main Ingredients
- 1 packet Brown Gravy Mix (0.87 oz)
- 2 small boneless skinless chicken breasts
- Salt, to taste
- Pepper, to taste
- 3 tablespoons flour
- 1-2 tablespoons olive oil
- 1 tablespoon salted butter
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine (e.g., Sauvignon Blanc), or chicken broth
- 8 oz tomato sauce (Hunt's Tomato Sauce or passata)
- 0.75 lb thin spaghetti
Seasonings
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon parsley
- 0.5 teaspoon mustard powder
- 0.25 teaspoon salt
Instructions
- Prepare the Gravy Mixture: In a large measuring cup with a spout, combine the brown gravy packet with 1 cup of cold water until well blended. Stir in the tomato sauce and seasonings (Italian seasoning, parsley, mustard powder, and salt). Set aside.
- Prepare the Chicken: Cut the chicken breasts into evenly sized cubes. Season with salt and pepper, then sprinkle with flour and toss to coat evenly.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the 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 fully cooked. Remove chicken and set aside.
- Deglaze the Skillet: Turn heat off briefly. Pour in 1/4 cup of white wine and turn heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet to release flavorful browned bits.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring often, until the onions are very softened and almost caramelized, about 20 minutes.
- Add Garlic: Stir in minced garlic and cook for 1 additional minute until fragrant.
- Reduce Sauce: Add the remaining 3/4 cup of wine and let it bubble gently to reduce for 5 minutes.
- Add Gravy Mixture and Simmer: Pour the prepared gravy and tomato sauce mixture into the skillet. Bring to a boil and cook for about 30 seconds until slightly thickened. Reduce heat to a simmer and return the chicken to the sauce. Partially cover the skillet.
- Cook Pasta: While sauce simmers, 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 well.
- Toss Pasta with Sauce and Serve: Add drained spaghetti to the skillet with the sauce and chicken. Toss to coat thoroughly. Garnish with extra parsley if desired and serve immediately, ideally with garlic bread topped with cheese.
Notes
- Use Sauvignon Blanc for the best flavor in the wine reduction; Chardonnay and Pinot Grigio are suitable alternatives. Substitute chicken broth if avoiding alcohol.
- Hunt's Tomato Sauce is recommended, but passata can be substituted for a smoother texture.
- You can use homemade brown gravy instead of the packet for enhanced flavor.
- Allow onions to soften for the full 20 minutes to release natural sweetness and balance acidity.
- Cut chicken into evenly sized cubes to ensure consistent cooking.
- Use slightly less than 3/4 lb spaghetti if you prefer your pasta extra saucy. Alternative pasta types like penne, ziti, or rotini work well too.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Leftovers freeze well.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
