Description

This Chicken Scallopini recipe features tender, golden bites of chicken simmered in a rich tomato-based white wine reduction sauce and served tossed with al dente spaghetti. The sauce combines flavorful sautéed onions, garlic, and a homemade gravy mix for a comforting and elegant main dish perfect for weeknight dinners or special occasions.

Ingredients

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Chicken and Coating

1 packet Brown Gravy Mix (0.87 oz)
2 small boneless skinless chicken breasts
Salt, to taste
Black pepper, to taste
3 tablespoons flour

Cooking Fats and Oil

1-2 tablespoons olive oil
1 tablespoon salted butter

Vegetables and Aromatics

1 small yellow onion, sliced
3 cloves garlic, minced

Liquids and Sauces

1 cup dry white wine (Sauvignon Blanc preferred) or chicken broth
8 oz tomato sauce (Hunt's Tomato Sauce or passata)

Seasonings

1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley
1/2 teaspoon mustard powder
1/4 teaspoon salt

Pasta

3/4 lb thin spaghetti (slightly less for saucier pasta)

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Instructions

Prepare Gravy Mixture: In a large measuring cup with a spout, combine the brown gravy packet with 1 cup cold water and stir until well mixed. Add the tomato sauce and seasonings (Italian seasoning, parsley, mustard powder, and salt) to the gravy mixture and set aside to infuse flavors.
Prepare Chicken: Cut the chicken breasts into evenly sized cubes to ensure even cooking. Season them with salt and pepper, then sprinkle the flour over the chicken pieces and toss gently to coat all sides evenly.
Sear Chicken: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured chicken cubes and sear each side for 3-4 minutes until golden brown and cooked through. This should take around 6-7 minutes total. Remove the chicken from the skillet and set aside.
Deglaze the Pan: Turn off the heat momentarily, then pour 1/4 cup of the white wine into the skillet. Turn the heat back to medium and use a silicone spatula to scrape up any browned bits from the bottom and sides of the skillet. This adds extra flavor to your sauce.
Sauté Onions: Add 1 tablespoon of butter and the sliced onions to the skillet. Cook over medium heat, stirring frequently, until the onions are very soft and nearly caramelized. This process takes about 20 minutes and helps to release the natural sugars balancing the sauce's acidity.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Reduce Wine: Pour in the remaining 3/4 cup of white wine and bring to a gentle boil. Let it bubble and reduce for 5 minutes to concentrate the flavors.
Add Gravy Mixture and Simmer: Pour the prepared gravy and tomato sauce mixture into the skillet. Bring to a boil, letting the sauce thicken for about 30 seconds. Then reduce heat to a simmer and add the cooked chicken pieces back into the skillet to warm through and absorb the sauce flavors.
Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil (use about 1/4 tablespoon salt). Cook the spaghetti until al dente according to package instructions, then drain well.
Toss and Serve: Add the drained pasta directly to the skillet with the chicken and sauce. Toss well to coat the spaghetti evenly. Garnish with additional parsley if desired and serve immediately with optional garlic bread topped with cheese for a complete meal.

Notes

Wine: Sauvignon Blanc provides the best flavor for this dish, with Chardonnay and Pinot Grigio as alternatives. Chicken broth can be used as a non-alcoholic substitute but the wine elevates the sauce's complexity.
Tomato Sauce: Hunt's Tomato Sauce is recommended; you can also use passata for a smoother texture.
Gravy: One packet of brown gravy mix combined with 1 cup water is used here. Homemade brown gravy is a wonderful substitute.
Onions: Cooking onions until nearly caramelized (about 20 minutes) helps balance acidity with sweetness and deepens flavor.
Chicken: Cut chicken into uniform cubes for even cooking and best texture.
Pasta: Slightly less than 3/4 lb spaghetti yields a saucier dish. Other pasta shapes like penne, ziti, or rotini can be used as well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. The dish freezes well and can be reheated gently on the stovetop.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 80 mg