Zesty Spicy Cajun-Style Chicken Scallopini

Bite into Chicken Scalppoini for a savoury tomato and white wine sauce dish; a New York restaurant’s secret that turns simple ingredients into gourmet.

Chicken Scallopini Recipe

Chicken Scallopini is a dish that beautifully showcases golden bites of flour-dredged chicken nestled in a rich tomato-based wine reduction sauce, served atop a bed of spaghetti. This humble blend of ingredients, a secret from a New York restaurant, surprises with its depth and warmth. The savoury notes of the perfectly caramelized onions interplay with the acidity of the tomatoes, creating an exceptional taste that goes beyond the ordinary.

Ingredients

  • 1 packet Brown Gravy Mix (.87 oz.), or make my easy homemade brown gravy!
  • 2 small boneless skinless chicken breasts
  • salt/pepper, to taste
  • 3 tablespoons flour
  • 1-2 tablespoons olive oil
  • 1 tablespoon butter, salted
  • 1 small yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 cup dry white wine, or chicken broth. See notes.
  • 8 oz. tomato sauce, see notes
  • 3/4 lb. thin spaghetti, or slightly less for saucier pasta.

Seasonings

 

  • 1/2 teaspoon EACH: Italian seasoning, parsley, mustard powder
  • 1/4 teaspoon salt

Instructions

 

  • In a large measuring cup with a spout, mix the gravy packet with 1 cup of cold water until well-combined. Add the tomato sauce and seasonings and set aside.
  • Cut the chicken into cubes of equal size and season with salt and pepper. Sprinkle with flour and toss to coat.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes, until golden. Toss and cook on remaining sides until cooked through, about 3 more minutes. Remove and set aside.
  • Turn heat off. Add 1/4 cup of the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and the sides of the skillet, this will add more flavor to the sauce.
  • Add butter and the sliced onions. Cook over medium heat, stirring often, until very softened (almost caramelized), about 20 minutes.
  • Add the garlic and cook for 1 more minute.
    Add the remaining wine and bubble gently/reduce for 5 minutes.
  • Add the gravy mixture (from step 1) to the skillet. Bring to a boil and let it thicken for 30 seconds or so, then reduce to a simmer. Add the chicken back.
  • Cover partially while you boil pasta water for the spaghetti. Once a boil is reached, salt the water. (About 1/4 tbsp.) Cook the spaghetti to al dente and drain.
  • Add the spaghetti to the sauce and toss to coat. Garnish with parsley and serve with Garlic Bread with Cheese!

Serving Suggestions

  • Garlic Bread with Cheese
  • Minestrone Soup
  • Chicken Pot Pie with Biscuits
  • Buffalo Chicken Pizza
  • Creamy Chicken Pasta
  • Marry Me Chicken Pasta
  • Cheese Pasta

Tips and Tricks

  • The recipe calls for Hunt’s Tomato Sauce, but passata is an acceptable alternative.
  • Use 1 packet of gravy mixed with 1 cup of water or 1 cup of homemade brown gravy.
  • Allow the onion slices to soften for about 20 minutes; this will enhance the flavor by releasing natural sugars.
  • Chicken Prep: Cut the chicken into even-sized cubes for uniform cooking.
  • Use slightly less than 3/4 lb. spaghetti for an extra saucy dish, or substitute with penne, ziti, or rotini.`

Similar Posts