Chicken Scallopini Tomato Wine (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 small boneless, skinless chicken breasts
02 -
Salt and freshly ground black pepper, to taste
03 -
3 tablespoons plain flour
04 -
1-2 tablespoons olive oil
05 -
1 tablespoon salted butter
06 -
1 small yellow onion, sliced
07 -
3 cloves garlic, finely minced
08 -
1 cup dry white wine or chicken broth
09 -
225 grams tomato sauce
10 -
340 grams thin spaghetti
→ Gravy and Seasonings
11 -
1 packet (25 grams) brown gravy mix
12 -
1 cup cold water
13 -
1/2 teaspoon Italian seasoning
14 -
1/2 teaspoon dried parsley
15 -
1/2 teaspoon mustard powder
16 -
1/4 teaspoon fine salt
# Instructions:
01 -
In a large measuring cup, whisk the brown gravy mix with 240 ml cold water until smooth. Stir in tomato sauce, Italian seasoning, parsley, mustard powder, and salt. Set aside.
02 -
Cut chicken breasts into evenly sized cubes. Season with salt and pepper. Sprinkle with flour and gently toss to coat all sides evenly.
03 -
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes, turning to brown on all sides. Continue cooking for an additional 3 minutes, or until chicken is just cooked through. Remove chicken from the skillet and set aside.
04 -
Turn off heat and pour in 60 ml of the wine (or broth). Set heat to medium and use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the skillet.
05 -
Add butter to the pan with the sliced onions. Cook on medium heat, stirring often, for approximately 20 minutes until onions become very soft and nearly caramelized.
06 -
Add minced garlic to the onions and cook for 1 minute, until fragrant.
07 -
Pour in the remaining wine (or broth) and simmer for 5 minutes to reduce the liquid slightly.
08 -
Stir in the prepared gravy and tomato mixture. Bring to a gentle boil to thicken for about 30 seconds, then reduce heat to a simmer. Return the cooked chicken cubes to the pan.
09 -
Partially cover the skillet. Meanwhile, in a large pot, bring water to a boil for the spaghetti. Add 1/4 tablespoon salt. Boil spaghetti until al dente according to packet instructions. Drain well.
10 -
Add drained spaghetti to the skillet, tossing gently to thoroughly coat pasta in the sauce. Garnish with chopped parsley and serve immediately.
# Notes:
01 -
For maximum flavor, allow onions to soften and nearly caramelize; this balances the acidity from tomatoes and wine.
02 -
Sauvignon Blanc, Chardonnay, or Pinot Grigio work best for the wine reduction, but chicken broth is a suitable option.
03 -
Use slightly less spaghetti if you prefer a saucier result; other pasta shapes such as penne or ziti can be substituted.
04 -
Leftovers should be stored in an airtight container and refrigerated for up to 3 days or frozen up to 3 months.