Description
This Chicken Scallopini recipe features golden seared chicken bites smothered in a rich tomato-based wine reduction sauce, perfectly paired with al dente spaghetti for a comforting and flavorful dinner.
Ingredients
Units
Scale
Chicken and Coating
- 2 small boneless skinless chicken breasts
- Salt, to taste
- Black 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
- 1-2 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
Pasta
- 3/4 lb thin spaghetti (slightly less recommended for saucier pasta)
Instructions
- Prepare 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 Chicken: Cut chicken breasts into evenly sized cubes. Season with salt and pepper, then sprinkle with flour and toss to coat evenly.
- Sear 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 continue cooking for about 3 more minutes until chicken is cooked through. Remove chicken from skillet and set aside.
- Deglaze Skillet: Turn off heat briefly, pour 1/4 cup of the wine (or broth) in the skillet and return heat to medium. Use a silicone spatula to scrape the bottom and sides, loosening browned bits to add flavor to the sauce.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring often, 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 3/4 cup wine and cook gently to reduce the liquid for 5 minutes.
- Finish Sauce: Add the prepared gravy-tomato mixture to the skillet. Bring to a boil to thicken for about 30 seconds, then reduce heat to a simmer. Return chicken pieces to the skillet and partially cover.
- Cook Pasta: While sauce simmers, bring a large pot of water to a boil. Salt the boiling water (about 1/4 tablespoon). Add spaghetti and cook until al dente. Drain pasta well.
- Combine and Serve: Toss cooked spaghetti into the skillet with the chicken and sauce until well coated. Garnish with additional parsley if desired and serve immediately, optionally with garlic bread with cheese.
Notes
- Use Sauvignon Blanc for best flavor in the sauce; Chardonnay or Pinot Grigio are good alternatives.
- Chicken broth can replace wine if preferred, but wine enhances the depth of flavor.
- Hunt's Tomato Sauce is recommended, but passata can be substituted.
- You can use homemade brown gravy instead of the packet; use 1 cup prepared gravy in that case.
- Allow onions to caramelize slowly to balance acidity and add natural sweetness.
- Cut chicken into evenly sized cubes to ensure even cooking.
- For extra saucy pasta, use slightly less than 3/4 lb spaghetti; other pasta shapes like penne, ziti, or rotini also work well.
- Store leftovers in airtight container refrigerated up to 3 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
