Chicken Scallopini Tomato Wine

Chicken Scallopini brings together golden pieces of tender chicken with a tangy tomato wine sauce and silky pasta for a weeknight dinner that feels like a restaurant treat right at home. The balance of juicy chicken, slow-cooked onions, and a deeply savory sauce makes every bite comforting and full of old-world charm.

This has become my go-to for Sunday dinners when I want something special but fuss-free. The aroma of butter and onions fills the house and everyone always asks if there are leftovers for lunch the next day.

Ingredients

• Brown gravy mix: this boosts savory depth use a good quality packet or homemade for richer taste
• Boneless skinless chicken breasts: tenders work too choose plump pieces without excess moisture
• Salt and black pepper: highlight the other flavors and season to your taste
• All-purpose flour: coats the chicken for a golden crust and helps thicken the sauce sift to avoid lumps
• Olive oil: for searing use a fruity extra-virgin oil if possible
• Butter: adds richness to the sauce and helps onions caramelize unsalted or salted both work here
• Yellow onion: sliced thin so it melts and sweetens the sauce look for firm onions with shiny skin
• Fresh garlic: minced for aromatic lift use plump cloves without green shoots
• Dry white wine or chicken broth: Sauvignon Blanc is classic for brightness broth is milder if avoiding alcohol
• Tomato sauce: go for a smooth canned tomato product or Italian passata for deep flavor I like Hunts brand
• Spaghetti: classic pairing thinner pasta clings to the saucy goodness break up nests to avoid clumping
• Italian seasoning parsley mustard powder: freshen and balance the sauce dried or fresh parsley both work

Step-by-Step Instructions

Prepare the Sauce Base:

Whisk gravy mix with one cup cold water until you have a smooth consistency. Add tomato sauce along with Italian seasoning parsley mustard powder and salt. Mix well and set aside. This preps your flavor-loaded liquid for later.

Cube and Coat the Chicken:

Slice chicken breasts into evenly sized cubes around one inch each. Sprinkle lightly with salt and black pepper for flavor. Dust with flour and toss so every piece is well coated. This helps create that golden finish when you sear.

Sear the Chicken:

Warm olive oil in a wide skillet over medium-high heat. Scatter the chicken cubes in a single layer and let them cook undisturbed for about three to four minutes until a crust forms on the bottom. Stir and continue searing on all sides another three minutes until chicken is thoroughly cooked. Remove the chicken to a plate and keep covered.

Deglaze the Pan:

With the heat off carefully pour in a quarter cup wine. Scrape the browned bits at the bottom of the skillet using a spatula as the wine fizzes. These caramelized bits add depth and body to the sauce that follows.

Cook the Onions Slowly:

Add butter to the skillet. Stir in sliced onions and cook on medium heat stirring frequently for up to twenty minutes. You want them deeply softened and beginning to caramelize as they blend into the sauce. The time invested here is worth it as the onions give sweetness and balance.

Add the Garlic:

Stir in minced garlic with the onions and cook for one minute more. This builds a base of aromatic flavor without letting the garlic burn.

Reduce with More Wine:

Pour in the remaining white wine and let it simmer gently. Bubble and reduce for five minutes so the sauce intensifies and you cook off the strong notes of alcohol.

Combine and Simmer the Sauce:

Pour in your prepared gravy tomato mixture. Bring everything to a boil to help the sauce thicken. Reduce to a simmer and return the cooked chicken along with those juices. Cover the skillet partially to keep it warm and continue melding the flavors.

Boil Pasta and Finish:

Bring a pot of water to a rolling boil and salt generously. Cook the spaghetti until just al dente following your package instructions then drain well.

Toss and Serve:

Add the drained spaghetti straight into the skillet. Use tongs to thoroughly coat in the saucy mixture. Finish with a sprinkle of fresh parsley and serve hot. I love this with a big side of garlic bread and a green salad.

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My favorite ingredient here is the slowly caramelized onion. Letting onions go past simple softening brings out a natural sweetness that perfectly balances sharp tomato and zippy wine. My kids started requesting extra onions after the first time as I always let them nibble a few before the pasta gets added.

Storage Tips

Keep any leftovers tightly covered in the fridge for up to three days. The sauce may thicken as it sits so stir in a splash of warm water or broth when reheating for a silky consistency. Freeze in a sturdy container for up to three months. Thaw overnight in the fridge before gently reheating on the stove. If storing longer than a few days hold off on adding pasta until serving day so the sauce and chicken textures stay best.

Ingredient Substitutions

No white wine on hand. Use chicken broth for a milder sauce or even vegetable broth for a lighter touch. Other proteins like turkey cutlets or lean pork can swap in easily. For gluten free needs use cornstarch instead of flour on the chicken and pick a gluten free pasta. Penne ziti or rotini can all work if you do not have spaghetti. Try different tomato brands for unique flavor notes.

Serving Suggestions

This dish is built for family style serving with a sprinkle of fresh parsley and big wedges of garlic bread. A simple mixed green salad with lemon vinaigrette balances the richness. Leftovers make a tasty lunch warmed up and served with roasted vegetables or stuffed into a crusty roll. For a party try serving smaller portions as part of an Italian inspired buffet.

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Cultural and Historical Context

Scallopini refers to thinly sliced meat usually quickly sautéed for tenderness. Italian American adaptations like this one often feature chicken and a savory tomato wine sauce reminiscent of classic trattoria fare. Each family puts its own spin based on pantry staples or local produce. I always feel like I am eating at my grandmother’s house when I make this the aroma takes me right back.

Frequently Asked Questions

→ What type of wine is best for the sauce?

Sauvignon Blanc is ideal, but Chardonnay or Pinot Grigio also work well. Chicken broth can substitute if needed.

→ How should I cut the chicken pieces?

Dice the chicken into even-sized cubes for consistent cooking and golden searing in the skillet.

→ Can I use pasta types other than spaghetti?

Absolutely! Penne, ziti, and rotini pair well with the flavorful sauce and chicken.

→ What's the secret to a rich sauce?

Sautéing onions until soft and almost caramelized releases sweetness, offsetting the wine and tomatoes' acidity.

→ How can leftovers be stored?

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months for later enjoyment.

→ Is it possible to make this dish creamier?

Yes, stir in a splash of cream or a dollop of butter at the end for a richer, silkier texture.