Description
Chicken Scallopini features golden, tender chicken bites smothered in a rich tomato-based wine reduction sauce, perfectly paired with al dente spaghetti for a comforting Italian-inspired meal.
Ingredients
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 (Sauvignon Blanc recommended) or chicken broth
- 8 oz tomato sauce (Hunt’s Tomato Sauce or Passata)
- 3/4 lb thin spaghetti
Seasonings
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
Instructions
- Prepare Gravy Mixture: In a large measuring cup with a spout, mix the brown gravy packet with 1 cup of cold water until well combined. Add the tomato sauce and all the seasonings; stir and set aside.
- Prepare Chicken: Cut chicken breasts into evenly sized cubes. Season with salt and pepper. Sprinkle the flour over the chicken pieces and toss to coat 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 continue cooking other sides for about 3 minutes more until cooked through. Remove chicken from skillet and set aside.
- Deglaze Pan: Turn heat off temporarily. Pour 1/4 cup of the white wine into the skillet and set heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet, loosening browned bits to add flavor to the sauce.
- Sauté Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring frequently, until onions are very softened and nearly caramelized, about 20 minutes.
- Add Garlic: Stir in minced garlic and cook for 1 more minute until fragrant.
- Reduce Wine: Pour in the remaining wine and let it bubble gently to reduce for 5 minutes, concentrating the flavor.
- Add Gravy Mixture and Simmer: Pour the prepared gravy and tomato sauce mixture into the skillet. Bring it to a boil and let it thicken for about 30 seconds, then reduce heat to a simmer. Return the cooked chicken pieces to the skillet to warm through.
- Cook Pasta: While sauce simmers covered partially, bring a large pot of water to a boil. Add about 1/4 tablespoon salt and cook the spaghetti until al dente according to package instructions. Drain well.
- Toss and Serve: Add the drained spaghetti to the skillet with the sauce and chicken. Toss gently to coat the pasta evenly with the sauce. Garnish with additional parsley if desired and serve immediately, ideally alongside garlic bread with cheese.
Notes
- For best wine flavor, use Sauvignon Blanc; alternatively Chardonnay or Pinot Grigio work well. Chicken broth is a non-alcoholic substitute but less flavorful.
- You can make homemade brown gravy instead of using a packet; use 1 cup of your homemade gravy as a substitute.
- Allow the onions to cook low and slow for about 20 minutes until almost caramelized to balance acidity.
- Cut the chicken into evenly sized cubes to ensure even cooking.
- Use slightly less than 3/4 lb spaghetti if you prefer extra saucy pasta.
- Other pasta shapes like penne, ziti, or rotini can also be used based on preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This dish freezes very well.
