Description
Chicken Scallopini is a delicious Italian-inspired dish featuring tender chicken breasts coated in flour, seared to golden perfection, and simmered in a rich, flavorful brown gravy and tomato sauce with wine and aromatic seasonings. Served over al dente thin spaghetti and garnished with fresh parsley, this meal combines savory flavors and comforting textures for a satisfying dinner.
Ingredients
Gravy Mixture
- 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
Chicken
- 2 small boneless skinless chicken breasts
- salt and pepper, to taste
- 3 tablespoons flour
Cooking
- 1-2 tablespoons olive oil
- 1 tablespoon salted butter
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup dry white wine (or chicken broth)
Pasta
- 3/4 lb thin spaghetti (or slightly less for saucier pasta)
Instructions
- Prepare the Gravy Mixture: In a large measuring cup with a spout, combine the brown gravy mix with 1 cup of cold water and stir until smooth. Add the tomato sauce along with Italian seasoning, parsley, mustard powder, and salt. Mix well and set aside.
- Prepare the Chicken: Cut the chicken breasts into evenly sized cubes. Season with salt and pepper. Sprinkle the flour over the chicken pieces and toss to coat them completely.
- Sear the 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 brown on one side. Toss and continue cooking the remaining sides for about 3 more minutes until the chicken is cooked through. Remove chicken from skillet and set aside.
- Deglaze the Skillet: Turn off the heat and pour 1/4 cup of the wine (or chicken broth) into the skillet. Return heat to medium and use a silicone spatula to scrape the bottom and sides of the skillet, releasing all flavorful browned bits into the liquid.
- Cook Onions: Add butter and sliced onions to the skillet. Cook over medium heat, stirring frequently, until the onions are very soft and almost caramelized, about 20 minutes.
- Add Garlic: Stir in minced garlic and sauté for 1 minute until fragrant.
- Add Remaining Liquid: Pour in the remaining wine and allow it to bubble gently, reducing for about 5 minutes to concentrate the flavors.
- Combine Sauce and Chicken: Stir in the prepared gravy mixture and bring to a boil. Let the sauce thicken for roughly 30 seconds, then reduce the heat to a simmer. Return the cooked chicken to the skillet to warm through and absorb flavors.
- Cook Spaghetti: While partially covered, bring a large pot of water to a boil. Add about 1/4 tablespoon of salt to the boiling water. Cook the thin spaghetti until al dente, then drain well.
- Toss Pasta with Sauce: Add the cooked spaghetti directly into the skillet with the sauce and chicken. Toss well to coat the pasta evenly with the sauce. Garnish with extra parsley and serve immediately, ideally with a side of garlic bread topped with cheese.
Notes
- You can substitute dry white wine with chicken broth for a non-alcoholic option.
- Adjust spaghetti quantity slightly if you prefer more sauce relative to pasta.
- Use fresh parsley for garnish to enhance color and aroma.
- Make sure to cook onions low and slow to develop sweet, caramelized flavor.
- Leftover sauce and chicken pair wonderfully with other pasta types or as a topping for polenta.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
