Chicken Scallopini
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 people
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Calories
619 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Scallopini
Description
This recipe calls for small boneless, skinless chicken breasts cut into even cubes, lightly floured and pan-seared to form a golden crust. The sauce begins with a brown gravy packet mixed with water and combined with tomato sauce and seasonings. Onions are slowly softened in butter over medium heat to release sweetness, balanced by garlic and wine reduction. The sauce is then simmered with the gravy and chicken pieces, developing a flavorful and balanced consistency.
The mixture is served over spaghetti, with slightly less pasta than a typical serving to allow for a saucier finish. The combination of tomato sauce, wine, and brown gravy gives the dish a complex flavor with hints of acidity and herbal notes.
For best results, use Sauvignon Blanc wine but chicken broth is a suitable substitute. Allow onions to soften for about 20 minutes to caramelize slightly. Leftovers store well refrigerated for up to 3 days and freeze for up to 3 months.
Ingredients
- 1 packet brown gravy mix or make my easy homemade brown gravy!, 0.87 oz
- 2 chicken breast small, boneless, skinless
- salt to taste
- black pepper to taste
- 3 tablespoons flour
- 1-2 tablespoons olive oil
- 1 tablespoon butter salted
- 1 small yellow onion sliced
- 3 cloves garlic minced
- 1 cup white wine or chicken broth. See notes, dry
- 8 oz. tomato sauce see notes
- 3/4 lb. spaghetti or slightly less for saucier pasta, thin
Seasonings
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
Instructions
- In a large measuring cup with a spout, mix the gravy packet with 1 cup of cold water until well-combined. Add the tomato sauce and seasonings and set aside.
- Cut the chicken into cubes of equal size and season with salt and pepper. Sprinkle with flour and toss to coat.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes, until golden. Toss and cook on remaining sides until cooked through, about 3 more minutes. Remove and set aside.
- Turn heat off. Add 1/4 cup of the wine and set the heat to medium. Use a silicone spatula to "clean" the the bottom and the sides of the skillet, this will add more flavor to the sauce.
- Add butter and the sliced onions. Cook over medium heat, stirring often, until very softened (almost caramelized), about 20 minutes.
- Add the garlic and cook for 1 more minute.
- Add the remaining wine and bubble gently/reduce for 5 minutes.
- Add the gravy mixture (from step 1) to the skillet. Bring to a boil and let it thicken for 30 seconds or so, then reduce to a simmer. Add the chicken back.
- Cover partially while you boil pasta water for the spaghetti. Once a boil is reached, salt the water. (About 1/4 tbsp.) Cook the spaghetti to al dente and drain.
- Add the spaghetti to the sauce and toss to coat. Garnish with parsley and serve with Garlic Bread with Cheese!
Notes
- Use Sauvignon Blanc wine for the best flavor; Chardonnay or Pinot Grigio are acceptable alternatives.
- Chicken broth can replace wine if preferred, but wine deepens flavor.
- Allow onion slices to soften and nearly caramelize for about 20 minutes to balance acidity.
- Use evenly sized chicken cubes to ensure even cooking.
- Use slightly less than 3/4 lb. spaghetti to keep pasta saucier; different pasta shapes like penne or rotini also work.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 79g | 26% |
| Protein | 37g | 74% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 907mg | 38% |
| Potassium | 860mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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