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Chicken Scallopini mixes crisp chicken with a tangy tomato-wine sauce tossed with silky pasta. It's a fun weeknight meal that gives you that special-occasion taste, right at your own table. Juicy chicken, caramelized onions, and a bold sauce in every bite—old-school comfort made easy.
I love making this on Sundays when I want something tasty but don’t want to spend hours cooking. That smell of onions and butter fills up the house, and we always hope for leftovers to eat for lunch.
Irresistible Ingredients
- Mustard powder, Italian herbs, and parsley: toss in for fresh flavor, balance, and a pop of color—dry or fresh works
- Spaghetti: classic choice, use thin pasta so it hangs onto all that saucy goodness, break into pieces so it cooks evenly
- Tomato sauce: pick something smooth, like Italian passata or any canned kind—deep flavor is best (I like using Hunts)
- Dry white wine or chicken stock: Sauvignon Blanc gives a crisp edge, broth is chill if you’re skipping alcohol
- Minced garlic: makes everything super fragrant, go for big fresh cloves (ditch any green sprouts)
- Yellow onion: slice real thin so it melts into the sauce and gets sweet, choose ones that are shiny and firm
- Butter: richens the sauce and helps those onions go sweet, use whatever you have (salted or unsalted)
- Olive oil: use for searing, choose a nice fruity extra-virgin if that’s on hand
- All-purpose flour: gives the chicken a golden crust and thickness in the sauce, sift it so there’s never clumps
- Salt and black pepper: brings out the other flavors, taste and see what you like best
- Boneless skinless chicken breasts: chicken tenders are fine too, go for ones that are plump with no extra juice
- Brown gravy mix: gets things nice and savory—packets are great, home versions make the flavor deeper
Simple How-To Steps
- Finish and Serve:
- Toss the drained pasta straight into your saucy skillet. Coat everything with tongs. Sprinkle over parsley if you like and pile it onto plates. Garlic bread and leafy salad go awesome on the side too.
- Boil the Pasta:
- Get a big pot of water bubbling and toss in a load of salt. Boil the spaghetti so it stays firm to the bite, check your package for time, then drain it well.
- Simmer It All Together:
- Mix in the gravy-tomato mixture with everything in the pan. Let it come up to a bubbling boil, then turn it down. Slide in your cooked chicken and whatever juices collected. Cover most of the way and let it all come together on low heat.
- Pour in More Wine:
- Tip in the last of the wine, let it bubble and steam gently. Simmer for five minutes so the sauce gets punchy and the alcohol taste fades down.
- Stir in Garlic:
- Add chopped garlic to the onions. Keep it moving for a minute, just to wake up that aroma but not let it burn.
- Slow-Cook the Onions:
- Throw butter into your pan. Chuck in those sliced onions. Let them hang out over medium for up to 20 minutes, stirring so they don’t catch. You want them soft and golden for the best pop of flavor.
- Deglaze the Pan:
- Cut the heat off, carefully splash in a quarter cup of wine, and scrape up the crispy bits on the bottom. That’s pure gold for your sauce.
- Sear the Chicken:
- Heat olive oil on medium-high in a big pan. Spread the chicken cubes out and cook about three or four minutes till golden underneath. Flip and sear the other sides about three minutes more till just cooked. Scoop onto a plate and cover so they don't dry out.
- Cube and Coat Chicken:
- Cut your chicken into bite-sized cubes, about an inch each. Dust with salt and black pepper, then toss in flour so every piece gets a coating. This step helps you get that golden outside.
- Prep the Sauce Mix:
- Whisk the brown gravy packet with cold water so it’s smooth. Stir in tomato sauce, dried herbs, mustard, parsley, and a little salt. Keep it nearby for when you need it.
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Honestly, my favorite part is the onions that get caramelized forever. When you let them really brown, their sweetness cuts through all that tomato tartness and tangy wine. My kids started asking for extra onions after trying it once—they always sneak a forkful before the pasta even goes in.
Easy Storage Ideas
Pop leftovers into a sealed container and keep chilled for up to three days. If the sauce thickens up in the fridge, just mix in a splash of hot water or broth when you warm it up. You can stash this in the freezer for three months—reheat gently after defrosting in your fridge overnight. For the best noodles, wait to add them until serving so they don't turn mushy if storing longer.
Easy Ingredient Swaps
Don’t have any wine. Chicken or veggie broth totally works. You can swap the chicken for turkey cutlets or thin pork if you want a change. Gluten-free folks can use cornstarch on the chicken and go with gluten free noodles. Any pasta you’ve got—penne, rotini, ziti—will do fine. Try new tomato sauces if you want to play up different flavors.
Fun Ways to Share It
It’s perfect for serving family style—pile on fresh parsley, add big pieces of garlic bread, and a green salad on the side. Warm up leftovers for lunch, tuck them in a crusty bun, or dish up with roasted veggies. For parties, scoop smaller portions for a homemade Italian buffet vibe.
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A Little Backstory
Scallopini means thin slices—usually meat—cooked fast so they stay soft. The Italian-American spin often uses chicken and this tomato-wine sauce, just like you’d smell at an old-school Italian spot. Everyone I know tweaks it with their own pantry finds or what’s growing nearby. For me, it always brings back memories of my grandma’s kitchen because that sweet onion and tomato smell is pure nostalgia.
Frequently Asked Questions
- → Which wine adds the best flavor to the sauce?
Go for Sauvignon Blanc if you have it. Chardonnay or Pinot Grigio are good choices too. Use chicken stock as an alcohol-free swap.
- → What’s the best way to cut the chicken?
Cut the chicken into equal chunks so it cooks evenly and gets a golden crust in the pan.
- → Can I switch out spaghetti for another pasta?
Of course! Penne, rotini, or ziti work beautifully with this sauce and chicken combo.
- → How do I make the sauce extra flavorful?
Cook the onions slowly until they’re soft and sweet. That balances out the tang of the tomatoes and wine.
- → How do I store leftovers?
Keep it in the fridge in a sealed container for up to 3 days, or freeze it for 3 months to enjoy later.
- → Can I make the sauce richer?
Sure! Add a little cream or a knob of butter at the end for a silkier and creamier taste.