Don’t forget a side of Garlic Bread with Cheese!
Chicken Scallopini
People often ask me what my favorite recipe on the blog is. And while that answer tends to change every day, this Chicken Scallopini recipe always comes to mind! Believe it or not, this recipe is from a restaurant in New York. (Which is very surprising when you look at the ingredients.) My mother in law was able to get her hands on it and it’s one of the first dinner recipes I ever learned how to cook! When you make this for the first time, you’re going to probably question how it’ll taste. It’s just such a unique and interesting combination of simple ingredients but they come together in the best way. You’ll see!
What is Chicken Scallopini
“Scaloppine” refers to thin cutlets of meat (typically chicken, pork, or veal), that’s dredged in flour, fried, and smothered in a wine reduction sauce. The most common scallopini recipes online have a lemon reduction sauce. This recipe is a tomato-based sauce with a white wine reduction.
How to Make it
See recipe card at the bottom of this post for quantities and full instructions Dice the chicken and season with salt/pepper. Dredge in flour and sear in olive oil. Set aside. Deglaze the skillet with a little wine, then add onion slices and cook until very softened, almost caramelized. Add the garlic and seasonings.
Add remaining wine, tomato sauce, and gravy/water mixture. Bring to a boil and let it thicken for 30-45 seconds or so, then reduce to simmer. Add the chicken back and toss to combine.
Add cooked spaghetti and toss to combine. Serve! This is great with Garlic Bread with Cheese.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
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12-inch skillet– Same one pictured in this recipe. 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add gradually. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Kitchen Tongs– Makes it easy to handle the chicken and to toss the pasta in the sauce at the end.
