Description
This Chicken Scallopini recipe features tender, lightly floured chicken cubes seared to golden perfection and served in a savory tomato and wine gravy. Caramelized onions and garlic enrich the sauce, which is served over thin spaghetti for a comforting and flavorful Italian-inspired meal, perfect for a family dinner in about 45 minutes.
Ingredients
Scale
Gravy and Sauce
- 1 packet brown gravy mix (0.87 oz)
- 8 oz tomato sauce
- 1 cup dry white wine (or chicken broth)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
Chicken and Seasoning
- 2 small boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 tablespoons flour
- 1-2 tablespoons olive oil
- 1 tablespoon salted butter
Vegetables and Aromatics
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
Pasta
- 3/4 lb thin spaghetti (or slightly less for a saucier dish)
Instructions
- Prepare the Gravy Mixture: In a large measuring cup, combine the brown gravy mix with 1 cup of cold water. Stir in the tomato sauce and the Italian seasoning, parsley, mustard powder, and salt. Set this mixture aside for later use.
- Prep and Sear Chicken: Cut the chicken breasts into equal-sized cubes. Season them with salt and pepper, then sprinkle with flour and toss to coat each piece evenly. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken cubes for about 3-4 minutes, turning occasionally, until all sides are browned. Remove the chicken from the skillet and set it aside.
- Deglaze the Pan: Turn off the heat momentarily, then add 1/4 cup of the white wine to the skillet. Return the skillet to medium heat and use a spatula to scrape up the browned bits stuck to the bottom of the pan — these add great flavor.
- Cook Onions and Garlic: Add the butter and sliced onions to the skillet. Cook over medium heat, stirring occasionally, for approximately 20 minutes or until the onions become soft and caramelized. Add the minced garlic and cook for an additional minute until fragrant.
- Add Remaining Wine and Reduce: Pour in the remaining white wine and let the mixture simmer for about 5 minutes to reduce slightly and concentrate the flavors.
- Add Gravy Mixture: Pour the prepared gravy and tomato sauce mixture into the skillet. Bring the sauce to a boil, then reduce the heat and let it simmer gently. Return the seared chicken cubes to the skillet to cook through and absorb the sauce flavors.
- Cook Pasta: While the sauce simmers, cook the spaghetti in salted boiling water according to package instructions until al dente. Drain the pasta and set aside.
- Combine and Serve: Toss the cooked spaghetti into the skillet with the sauce and chicken, mixing well to coat evenly. Garnish with additional parsley if desired and serve immediately, optionally accompanied by garlic bread for a complete meal.
Notes
- For a non-alcoholic version, substitute white wine with chicken broth.
- Adjust the amount of flour on the chicken to achieve a light coating that aids in browning without clumping.
- Make sure to simmer the sauce gently to prevent burning and to develop rich flavors.
- Thin spaghetti works best for this dish but feel free to use your preferred pasta shape.
- Caramelizing onions may take longer than usual; patience will reward you with deeper flavor.
